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
- 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
- 1/4 cup sun-dried tomatoes cut into strips, or more, as desired
- 1/4 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
- Preheat the oven to 350 degrees F.
- Cut the tops of the peppers off about 1/2 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.