*  Exported from  MasterCook  *
 
                       LEEK AND CORN STUFFED PEPPERS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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