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Leek and Corn Stuffed Peppers
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
10 mittelBell peppers, green or red, or a combination
2 Esslöffelolive oil
4 grossLeeks; white and palest green parts only; chopped and well rinsed
2 EsslöffelShalot; minced
cloves garlic minced
4 TasseCorn kernels; cooked
1/4 TasseBread crumbs, fine
1/4 TasseParsley minced
1 TeelöffelSummer savory
1 TeelöffelCoriander ground
 Wheat germ for topping
 Paprika for topping
die Zubereitung:

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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