We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Been misunderstood? Imagine how God feels

Leek And Corn Stuffed Peppers

0
(0)
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

A Message from our Provider:

“To dyslexic atheist: There is a dog”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?