| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegan, Vegetarian |
8 |
Servings |
INGREDIENTS
| 10 |
|
Bell peppers, green or red |
|
|
or a combination |
| 2 |
T |
Olive oil |
| 4 |
|
Leeks, white and palest |
|
|
green parts only chopped |
|
|
and well rinsed |
| 2 |
T |
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 |
INSTRUCTIONS
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
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