Leek and Corn Stuffed Peppers

Step 1

Preheat the oven to 350 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Stir in the remaining ingredients except the wheat germ or bread crumbs. toppings. Cook, stirring, another 5 minutes.

Step 6

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.

Step 7

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.

Step 8

Uncover and bake until the peppers are tender but not collapsed, about 10 to 15 minutes longer. Keep warm until ready to serve.