Savory Stuffed Peppers


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 tbs 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 a deep baking dish that has a cover. 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.

Preheat the oven to 375 F.

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 bake at 375 F for twenty minutes. Uncover and bake for ten more minutes. Top with remaining tomatoes and serve.

See other recipes submitted by Chet Day