Savory Stuffed Peppers

4 medium green peppers
2/3 cup split peas
2 1/4 cups water
2 tsp vegetable broth mix (powder)
1/2 medium onion, chopped
1 cup sliced mushrooms
3 or 4 cloves garlic, minced
2 Tbsp Balsamic vinegar
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt (original recipe had no salt)
1/2 cup couscous
2 medium tomatoes, seeded and chopped

Remove tops and seeds from green peppers. Stand pepper cups upright in
microwave-safe baking dish. Wash and pick over peas. Place in medium
saucepan with 1 1/4 cups water and vegetable broth mix. Bring to a
boil. Reduce heat, cover and simmer for 30 minutes. Meanwhile, in a
large saucepan, saute onions, garlic, and mushrooms in the balsamic
vinegar. Remove from heat and stir in peas, along with cumin, oregano
and salt. Set aside.

In a small saucepan, bring one cup of water to a boil, add couscous and
remove from heat. Cover and let stand for 5 minutes. Stir into pea-
vegetable mixture with half of the tomatoes. Stuff peppers with the
mixture, cover and microwave on high for 5 minutes (mine needed about
8 minutes). Top with remaining tomatoes and serve.