Leek and Corn Stuffed Peppers (Serves 4)

By North Star



Ingredients

8 medium peppers
4 tablespoons water
4 large Leeks white and palest green parts only chopped and rinsed
2 tablespoons shallots minced
2 garlic cloves minced
4 cups corn kernels cooked
1/4 cup fine bread crumbs
1/4 cup parsley minced
1 teaspoon ground coriander
Salt and pepper to taste
Wheat germ for topping
Paprika for topping

Directions.

Carefully cut away the top stems of the peppers 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 or 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 occasionally, until 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, in a preheated oven at 350°F gas mark 4 or until the peppers are tender but still firm enough to stand. Arrange in a circle on a large platter surrounding the wild rice pilaf. Serve at immediately.