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| 10 mittel | Bell peppers, green or red, or a combination |
| 2 Esslöffel | olive oil |
| 4 gross | Leeks; white and palest green parts only; chopped and well rinsed |
| 2 Esslöffel | Shalot; minced |
| 2 | cloves garlic minced |
| 4 Tasse | Corn kernels; cooked |
| 1/4 Tasse | Bread crumbs, fine |
| 1/4 Tasse | Parsley minced |
| 1 Teelöffel | Summer savory |
| 1 Teelöffel | Coriander ground |
| | salt |
| | pepper |
| | Wheat germ for topping |
| | Paprika for topping |
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Preheat the oven to 350 degrees.
Carefully cut away the top stems of theppers 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 one ot two very deep casserole dishes or a roasting pan.
Heat the oil with two tablespoons of water in a large skillet. Add the leeks, shallots, and garlic. Saute over medium heat, covered, lifting the lid to stir coccasionally, unil 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 cirlce on a large platter surrounding the wild rice pilaf. Serve at once.
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