Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        green peppers
     2/3  cup           split peas
   2 1/4  cups          water
   2      teaspoons     vegetable broth mix
                        (powder)
     1/2  medium        onion -- chopped
   1      cup           sliced mushrooms
   3      cloves        garlic -- minced (3 to 4)
   2      tablespoons   balsamic vinegar
     1/2  teaspoon      cumin
     1/2  teaspoon      dried oregano
     1/2  teaspoon      salt -- (original recipe had
                        -- no
                        salt)
     1/2  cup           couscous
   2      medium        tomatoes -- seeded and
                        chopped

Preparation:

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.