LEEK AND CORN-STUFFED PEPPERS - INDIAN

Fresh southern corn is widely sold this time of year, and
it is usually quite good. Use it if you can, leaving
frozen corn only as a last resort.

Ingredients:

* 10 medium green or red bell peppers, or a combination
* 2 tablespoons olive oil
* 4 large leeks, white and palest green parts only, chopped and well
rinsed
* 2 tablespoons minced shallots
* 2 cloves garlic, minced
* 4 cups cooked corn kernels, preferably fresh
* 1/4 cup fine bread crumbs
* 1/4 cup minced fresh parsley
* 1 teaspoon dried summer savory
* 1 teaspoon ground coriander
* salt and freshly ground pepper to taste
* wheat germ for topping
* paprika for topping

Preheat the oven to 350 degrees.

Carefully cut away the top stems of the peppers and remove
the seeds. Cut a very thin slice from the bottoms so that
the peppers can stand. Arrange, standing snugly against
one another for support, in 1 or 2 very deep casserole
dishes or a roasting pan.

Heat the oil with 2 tablespoons of water in a large
skillet. Add the leeks, shallots, and garlic. Saute over
medium heat, covered, lifting the lid to stir
occasionally, until the leeks are tender. Stir in the
remaining ingredients except the toppings. Cook, stirring,
another 5 minutes.

Distribute the stuffing among the peppers. Top each with a
sprinkling of wheat germ, followed by a dusting of
paprika. Cover the casserole or roasting pan and bake for
40 to 50 minutes, or until the peppers are tender but
still firm enough to stand. Arrange in a circle on a
large platter, serve a rice dish in the center. Serve at
once. Serves 8 to 10.