Leek & Corn Stuffed Peppers

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Servings: 8 Difficulty: Advanced
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Savory vegan stuffed peppers filled with sweet corn, tender leeks, and aromatic herbs
Leek & Corn Stuffed Peppers recipe image
Leek & Corn Stuffed Peppers recipe image
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Leek & Corn Stuffed Peppers

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 77.5

Description

These Leek & Corn Stuffed Peppers are a vibrant, plant-based delight that balances the sweetness of corn with the mild oniony flavor of sauted leeks. The filling is bound together with fine breadcrumbs and fresh parsley, creating a hearty texture that stands up well to the tender bell peppers. Lightly seasoned with summer savory and ground coriander, this dish offers a subtle Mediterranean flair without being overly complex. It serves beautifully as a light main course or a substantial side dish for vegetarian gatherings. The topping of wheat germ adds a pleasant crunch and nutty undertone, while a dusting of paprika provides a pop of color. Perfect for potlucks, weeknight dinners, or meal prep, these peppers are easy to assemble and bake to perfection.

Ingredients

Directions

  1. Preheat the oven to 350F (175C).
  2. Carefully cut away the top stems of the bell peppers and remove the seeds and membranes.
  3. Cut a very thin slice from the bottoms of the peppers so they stand upright without wobbling.
  4. Arrange the peppers standing snugly against one another for support in one or two very deep casserole dishes or a roasting pan.
  5. Heat the olive oil with two tablespoons of water in a large skillet over medium heat.
  6. Add the chopped leeks, minced shallots, and minced garlic to the skillet.
  7. Saut, covered, lifting the lid occasionally to stir, until the leeks are tender, about 8-10 minutes.
  8. Stir in the cooked corn kernels, fine bread crumbs, minced parsley, summer savory, ground coriander, salt, and pepper.
  9. Cook the mixture, stirring frequently, for another 5 minutes to combine flavors.
  10. Distribute the stuffing mixture evenly among the prepared peppers, packing it down gently.
  11. Top each stuffed pepper with a sprinkling of wheat germ, followed by a light dusting of paprika.
  12. Cover the casserole or roasting pan tightly with foil or a lid.
  13. Bake for 40 to 50 minutes, or until the peppers are tender but still firm enough to stand upright.
  14. Let cool for a few minutes before carefully removing from the pan and arranging on a serving platter.
  15. Serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 77.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.0mg1%
Total Carbohydrate 17.5g6%
Dietary Fiber 6.2g25%
Sugars 10.5g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: leek, corn, stuffed peppers, vegan, vegetarian, mediterranean, bell peppers, plant-based, savory, baked, side dish, herb, coriander, parsley, breadcrumb, gluten-free-option
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