Savory stuffed peppers <t>

1 servings

Ingredients

Quantity Ingredient
4 mediums Green peppers
⅔ cup Split peas
2¼ cup Water
2 teaspoons Vegetable broth mix
(powder)
½ medium Onion, chopped
1 cup Sliced mushrooms
3 Or 4 cloves garlic, minced
2 tablespoons Balsamic vinegar
½ teaspoon Cumin
½ teaspoon Dried oregano
½ teaspoon Salt (original recipe had no
Salt)
½ cup Couscous
2 mediums Tomatoes, seeded and
Chopped

Directions

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 1¼ 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.

Source: This is a slight modification of a recipe which appeared in Saturday's Houston Post.

Posted by Bob Simmons <simmons@...> to the Fatfree Digest [Volume 17 Issue 10] Apr. 11, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....

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