Leek And Corn-Stuffed Peppers

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* Exported from MasterCook *

 

Leek And Corn-Stuffed Peppers

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 173

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 medium green 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 shallots

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 pound pepper -- to taste

wheat germ for topping

paprika for topping

 

8 to 10 servings

 

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. (See separate recipe for Wile

Rice Pilaf with Apples and Pecans.)

 

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 another for support, in 1 or 2 very deep

casserole dishes or a roasting pan.

 

Heat the oil with 2 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 Wild Rice Pilaf with Apples and Pecans (see separate

recipe). Serve at once.

 

Calories: 146, Carbohydrate: 26 g, Total fat: 2 g, Cholesterol: 2 g,

Protein: 3 g, Sodium: 24 mg.

 

 

 

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