For these festive leek and corn stuffed peppers, try to use fresh corn if you can. In the late fall or early winter, organic frozen corn will do just fine. This dish makes an attractive centerpiece for special occasion dinners like Thanksgiving and Christmas. For everyday or weekend meals for a smaller crowd, cut the recipe in half. Photos by Evan Atlas.
Leek and Corn Stuffed Peppers
For these festive leek and corn stuffed peppers, try to use fresh corn if you can. In the late fall or early winter, organic frozen corn will do just fine.
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Servings: 8
Calories: 157kcal
Ingredients
- 8 medium bell pepper try a combination of colors
- 1 tablespoon olive oil
- 4 large leeks white and palest green parts only, chopped and well rinsed
- 2 to 3 cloves garlic minced
- 4 cups cooked corn kernels preferably fresh
- ¼ cup sun-dried tomatoes cut into strips, or more, as desired
- ¼ cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin or more, to taste
- Salt and freshly ground pepper to taste
- Wheat germ or fine bread crumbs for topping
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops of the peppers off about ½ inch down from the stems. Remove the seeds. Carefully cut the stems away from the pepper "lids" and discard.
- 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 deep casserole dishes.
- Heat the oil with two tablespoons of water in a large skillet. Add the leeks and garlic. Sauté over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender.
- Stir in the remaining ingredients except the wheat germ or bread crumbs. toppings. Cook, stirring, another 5 minutes.
- Distribute the stuffing among the peppers. Top each with a sprinkling of wheat germ or bread crumbs and place the reserved tops over their corresponding peppers.
- Cover the peppers in the casserole dish or dishes loosely with one large sheet of foil or with the casserole dish's lid if it has one. Bake for 30 minutes covered.
- Uncover and bake until the peppers are tender but not collapsed, about 10 to 15 minutes longer. Keep warm until ready to serve.
Nutrition
Calories: 157kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 176mg | Potassium: 583mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4700IU | Vitamin C: 163mg | Calcium: 52mg | Iron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more recipes for onions, garlic, and leeks.
- VegKitchen has lots more recipes for using fresh corn.
- Here are more recipes using bell peppers.
Linda says
Nava, these look wonderful! My only suggestion is that a picture of the dish be included on the recipe.
Thanks...
Nava says
I agree, Linda. I'm scrambling to add more photography to the site and am largely relying on others who have taken photos of my food, as photography is something I have little patience or talent for. So if you make this, and take a good photo, I'll use it!
Christina Wagenschutz says
Can this be adapted to a slow cooker? Not much room in oven when prepping a holiday dinner for vegans and omnivores
Nava says
Christina, I'm not a slow cooker expert, but there is a recipe for doing stuffed peppers in one, by Robin Robertson. Here's the link; perhaps it will give you a tip on how to do these. Another thing you can do is make them ahead of time in the oven, then heat them up over low heat in a very wide, deep skillet or two that can be covered.