10 medium green or red bell peppers or a combination
2 tablespoons olive oil
4 large leeks, white and palest green parts only, chopped and well rinsed
2 tablespoons minced shallots
2 cloves garlic, minced
4 cups cooked corn kernels, preferably fresh
1/4 cup fine bread crumbs
1/4 cup minced fresh parsley
1 teaspoon dried summer savory
1 teaspoon ground coriander
salt and freshly ground pepper to taste
wheat germ for topping
paprika for topping
Preheat the oven to 350F. 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 1 or 2 very deep casserole dishes or a roasting pan. Heat the oil with 2 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 or until the peppers are tender but still firm enough to stand. Arrange in a circle on a large platter, serve a rice dish in the center. Serve at once. Serves 8 to 10.
Per Serving: Calories: 146; Total fat: 2 grams; Protein: 3 grams; Carbohydrate: 26 grams; Cholesterol: 0 grams; Sodium: 24 milligrams
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