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