Leek and Corn Stuffed Peppers

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* Exported from MasterCook *

 

Leek and Corn Stuffed Peppers

 

Recipe By :adapted from Vegetarian Celebrations by Nava Atlas

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 medium Bell Peppers -- green or red 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 Corn Kernels -- cooked , preferably fresh

1/4 cup Bread Crumbs -- fine

1/4 cup minced fresh parsley

1 teaspoon Summer Savory -- dried

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. Saut÷ 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.

 

 

Description:

" 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. "

Source:

" http://www.ivu.org/ "

 

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Per Serving (excluding unknown items): 180 Calories; 4g Fat (19.7% calories from

fat); 5g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 47mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0