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YEAH!! The list is back!!

I am so happy the list is back!!!!  Hi everyone!  I have had such a hard
time sticking to a vlf diet since it stopped.  I'm very happy to have this
great list back again.

Here's a really good recipe.  Saute in veggie stock for more flavor

Lisa Katz

{ Exported from MasterCook Mac }

Leek and Corn Stuffed Peppers (FF-V)

Recipe By:      
Serving Size:   4
Preparation Time:       0:00
Categories:     Vegetarian      Vegan   Main Dish       

Amount  Measure Ingredient      Preparation Method
8       md              green peppers   or a combination        
4       tablespoons     water           
4       large   Leeks   white and palest        
                green parts only        chopped
                and well rinsed 
2       tablespoons     Shallot minced  
2               Garlic cloves   minced  
4       cups            Corn kernels    cooked  
1/4     cup             Bread crumbs    fine    
1/4     cup             Parsley minced  
1       teaspoon        fresh savory            
1       teaspoon        Coriander       ground  
                Salt and pepper to taste                
                Wheat germ for topping          
                Paprika for topping             

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 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.

Per serving: 254 Calories; 2g Fat (7% calories from fat); 9g Protein; 58g Carbohydrate; 0mg Cholesterol; 84mg Sodium


Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium