| 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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