Leek and Corn Stuffed Peppers – Kosher Recipes | OU Kosher Certification – OU Kosher Certification
This dish is great with a wild rice pilaf. You can use fresh or frozen corn for this dish. Fresh parsley requires insect inspection. Please see “Kashrut Instruc
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oukosher.org.
Ingredients
- 10 medium green or red bell peppers (or a combination)
- 2 Tablespoons olive oil
- 4 large leeks
- 2 Tablespoons minced shallot
- 2 cloves garlic, minced
- 4 cups corn kernels, preferably fresh
- ¼ cup fine bread crumbs
- ¼ cup minced fresh parsley
- 1 teaspoon dried summer savory
- 1 teaspoon ground coriander
- Salt and freshly-ground pepper to tasteTopping:
- Ground almonds
- Paprika
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