Savory Stuffed Peppers
Yield
4 servingsPrep
25 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
green bell peppers
medium |
|
| ⅔ | cup |
split peas
|
|
| 2 ¼ | cups |
water
|
|
| 1 | package |
vegetable stock
|
*
|
| ½ | each |
onions
medium-sized, chopped |
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
balsamic vinegar
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
oregano
dried |
|
| ½ | cup |
couscous
|
|
| 2 | each |
tomatoes
seeded and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
green bell peppers
medium |
|
| 158 | ml |
split peas
|
|
| 532 | ml |
water
|
|
| 1 | package |
vegetable stock
|
*
|
| 0.5 | each |
onions
medium-sized, chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
dried |
|
| 118 | ml |
couscous
|
|
| 2 | each |
tomatoes
seeded and chopped |
|
Directions
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 1¼ 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, sauté 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.
