Leek and Corn Stuffed Peppers
Fresh southern corn is widely sold this time of year, and it is usually quite good. Use it if you can, leaving frozen corn only as a last resort. This dish makes an attractive centerpiece for special occasion dinners.
Serves: 8 to 10
- 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 shallot
- 2 to 3 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 or oregano
- 1 teaspoon ground cumin, or more, to taste
- Salt and freshly ground pepper to taste
- Wheat germ for topping
- Paprika for topping
Preheat the oven to 350 degrees.
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 an other for support, in one or 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 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 surrounding the pilaf, following. Serve at once.