---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fat free
       Yield: 4 servings
       4 md Green peppers                       1 tb Olive oil
     2/3 c  Split peas                          1 tb Balsamic vinegar
   2 1/4 c  Water                             1/2 ts Ground cumin
       1 pk Vegetable broth                   1/2 ts Dried oregano
     1/2 md Onion, chopped                    1/2 c  Couscous
       1 c  Sliced mushrooms                    2 md Tomatoes, seeded and
       2    To 3 cloves garlic, minced               Chopped
   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
   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.