Recipe - Leek And Corn Stuffed Peppers (Ff-V)

8 md Green peppers, or a
combination
4 tablespoon Ons, water
4 lg Leeks, white and palest
Green parts only, chopped
And well rinsed
2 tablespoon Ons, Shallot minced
2 Garlic cloves, minced
4 cup Corn kernels, cooked
One fourth cup Bread crumbs, fine
One fourth cup Parsley minced,
1 teaspoon Fresh 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 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.
Per serving: 254 Calories; 2g Fat (7% calories from fat); 9g Protein; 58g
Carbohydrate; 0mg Cholesterol; 84mg Sodium

Posted to fatfree digest V97 #004 by lisabeth@shore.net on Feb 21, 1997.