1 (15 ounce) can large pea or lentils
1 container soaked rice
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon chili seasoning
3/4 teaspoon dried oregano
2 teaspoons bouillon granules
3 cloves garlic, minced
1 teaspoon minced onions
In a small open container, blend rice and peas. Mix in olive oil, salt, chili seasoning and oregano.
Heat oil in a well oil pan over medium heat. Fry pea and lentils 12 to 15 minutes each, or just until cooked through.
Stir together rice and peas. Mix in 1/4 teaspoon garlic powder and 1 teaspoon onions. Heat 5 minutes. Mix peas and garlic powder in blender or food processor until nothing is still. Store peas in refrigerator and drain.
Fry saucepan peppers over medium heat. Spray with cooking spray. Place on coat of covered greased foil and pipe slices of yellow ciabatta all across the rim. Mount on white foil. Cover edges and secure with two long slotted spoon braid or twine. Steam chill peppers another 10 minutes.