---------- Recipe via Meal-Master (tm) v8.02
  Categories: Digest, Mar95
       Yield: 4 servings
       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
   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
   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,