Date: Fri, 21 Feb 1997 02:35:02 -0800
From: lisabeth@shore.net
Here's a really good recipe. Saute in veggie stock for more flavor
{ Exported from MasterCook Mac }
Leek and Corn Stuffed Peppers (FF-V)
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Vegetarian Vegan Main Dish
Amount Measure Ingredient Preparation Method
8 md green peppers or a combination
4 tablespoons water
4 large Leeks white and palest
green parts only chopped
and well rinsed
2 tablespoons Shallot minced
2 Garlic cloves minced
4 cups Corn kernels cooked
1/4 cup Bread crumbs fine
1/4 cup Parsley minced
1 teaspoon fresh savory
1 teaspoon Coriander ground
Salt and pepper to taste
Wheat germ for topping
Paprika for topping
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.
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Per serving: 254 Calories; 2g Fat (7% calories from fat); 9g Protein; 58g=
Carbohydrate; 0mg Cholesterol; 84mg Sodium
kwvegan vegan