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 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, firstname.lastname@example.org. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 102.5mg||4 %|
|Potassium 481.3mg||13 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 30.4g|
|Protein 8.5g||12 %|
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Calories per serving: 194
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