4 medium green peppers
 2/3 cup split peas
 2 1/4 cups water
 2 tsp vegetable broth mix (powder)
 1/2 medium onion, chopped
 1 cup sliced mushrooms
 3 or 4 cloves garlic, minced
 2 Tbsp Balsamic vinegar
 1/2 tsp cumin
 1/2 tsp dried oregano
 1/2 tsp salt (original recipe had no salt)
 1/2 cup couscous
 2 medium tomatoes, seeded and chopped
 
 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 1 1/4 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.