| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 8 |
|
Green peppers, or a |
|
|
combination |
| 4 |
T |
Ons, water |
| 4 |
|
Leeks, white and palest |
|
|
Green parts only, chopped |
|
|
And well rinsed |
| 2 |
T |
Ons, Shallot minced |
| 2 |
|
Garlic cloves, minced |
| 4 |
c |
Corn kernels, cooked |
| 1/4 |
c |
Bread crumbs, fine |
| 1/4 |
c |
Parsley minced |
| 1 |
t |
Fresh savory |
| 1 |
t |
Coriander, ground |
|
|
Salt and pepper to taste |
|
|
Wheat germ for topping |
|
|
Paprika for topping |
INSTRUCTIONS
1997
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,
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