Pureed Peas in Red Pepper Cups

4 sweet large red peppers
1 c water
3/4 tsp salt
3 (10 oz) pkgs frozen green peas
1 Tbsp butter or margarine
1 Tbsp grated orange rind
1 tsp leaf rosemary, crumbled
1/4 tsp ground black pepper
Halve peppers crosswise; remove stems, seeds and white membrane. Set aside.
Bring water and salt to boiling in large saucepan. Add peas; return to boiling. Lower heat to medium; simmer, covered, until peas are tender. Drain, reserving liquid. Puree peas, 6 Tbsp of the reserved liquid and butter in blender or food processor. Return to saucepan. Stir in orange rind, rosemary and pepper. Heat through.
Meanwhile, cook peppers in boiling salted water to cover in large saucepan just until tender, about 5 minutes. Drain. Fill each pepper with an equal amount of puree. Makes 8 servings.

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