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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Sami Digest, Mar95, Fatfree 4 Servings

INGREDIENTS

4 md Green peppers
2/3 c Split peas
2 1/4 c Water
1 pk Vegetable broth
1/2 md Onion, chopped
1 c Sliced mushrooms
2 To 3 cloves garlic, minced
1 tb Olive oil
1 tb Balsamic vinegar
1/2 ts Ground cumin
1/2 ts Dried oregano
1/2 c Couscous
2 md Tomatoes, seeded and
Chopped

INSTRUCTIONS

Remove tops and seeds from green peppers. Stand pepper cups upright in an
8" microwave-safe baking dish.
Wash and pick over peas. Place in a medium saucepan with 1-1/4 cups of the
water and the vegetable broth. Bring to a boil. Reduce heat, cover and
simmer for 30 minutes.
Meanwhile, in a large saucepan, saute onion, mushrooms and garlic in olive
oil until onions are tender, 2 to 3 minutes. Remove from heat; stir in peas
along with seasonings. Set aside.
In a small saucepan, bring the remaining 1 cup water to a boil, add
couscous and remove from heat. Cover; let stand for 5 minutes. Stir into
pea- vegetable mixture along with half of the tomatoes. Stuff peppers with
mixture. Cover and microwave on high for 5 minutes. Top with remaining
tomatoes.
Makes 4 servings.
From: USA Dry Pea and Lentil Council, printed in the Kokomo Tribune, March
13, 1995
GENIE Food & Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]
Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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