LEEK AND CORN STUFFED PEPPERS - Christmas

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LEEK AND CORN STUFFED PEPPERS - Christmas

10 medium green bell peppers, or red bell peppers, or

a combination

2 tablespoons olive oil

4 large leeks, white and palest green parts only,

chopped and well rinsed

2 tablespoons minced shallot

2 cloves garlic, minced

4 cups cooked corn kernels, preferably fresh

1/4 cup fine bread crumbs

1/4 cup minced fresh parsley

1 teaspoon dried summer savory

1 teaspoon ground coriander

Salt and freshly ground pepper to taste

Wheat germ for topping

Paprika for topping

Preheat the oven to 350 degrees.

 

 

 

 

 

Carefully cut away the top stems of the peppers and

remove the seeds. Cut a very thin slice from the

bottoms so that the peppers can stand. Arrange,

standing snugly against one an other for support, in

one or 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

occasionally, until 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

circle on a large platter surrounding the pilaf,

following. Serve at once.

 

8 to 10 servings

 

Source: Nava Atlas - In a Vegetarian Kitchen

Formatted by Chupa Babi: 11.15.07

 

Fresh southern corn is widely sold this time of year,

and it is usually quite good. Use it if you can,

leaving frozen corn only as a last resort. This dish

makes an attractive centerpiece for this dinner,

encircling the wild rice pilaf that follows.

 

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