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.

Individual recipes copyrighted by originator. Formatted by Sue Smith, SueSmith9@aol. Com using Mmconv. Archived through kindness of Karen Mintzias, km@salata. Com.

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