Recipe - Leek And Corn Stuffed Peppers

10 md Bell peppers, green or red,
or a combination
2 tablespoon Olive oil
4 lg Leeks; white and palest
green parts only; chopped
and well rinsed
2 tablespoon Shalot; minced
2 Garlic cloves; minced
4 cup Corn kernels; cooked
One fourth cup Bread crumbs, fine
One fourth cup Parsley; minced
1 teaspoon Summer savory
1 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini