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LEEK AND CORN STUFFED PEPPERS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
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10 md Bell peppers, green or red,
-or a combination
2 tb Olive oil
4 lg Leeks -- white and palest
-green parts only -- chopped
-and well rinsed
2 tb Shalot -- minced
2 Garlic cloves -- minced
4 c Corn kernels -- cooked
1/4 c Bread crumbs, fine
1/4 c Parsley -- minced
1 t Summer savory
1 t Coriander, ground
Salt and pepper to taste
Wheat germ for topping
Paprika for topping
Preheat the oven to 350 degrees.
Carefully cut away the top stems of theppers and
remove the seeds. Cut a very thin slice from the
bottoms so that the peppers can stand. Arrange,
standing snugly against one another for support, in
one ot two very deep casserole dishes or a roasting
pan.
Heat the oil with two tablespoons of water in a large
skillet. Add the leeks, shallots, and garlic. Saute
over medium heat, covered, lifting the lid to stir
coccasionally, unil the leeks are tender. Stir in the
remaining ingredients except the toppings. Cook,
stirring, another 5 minutes.
Distribute the stuffing among the peppers. Top each
with a sprinkling of wheat germ, followed by a dusting
of paprika. cover the casserole or roasting pan and
bake for 40 to 50 minutes, or until the peppers are
tender but still firm enough to stand. Arrange in a
cirlce on a large platter surrounding the wild rice
pilaf. Serve at once.
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