Ingredients
- 8 medium bell pepper
- 1 tablespoon olive oil
- 4 large leeks, white and palest green parts only, chopped and well rinsed
- 2 to 3 cloves garlic, minced
- 4 cups cooked corn kernels
- 4 cups diced zucchini
- ¼ cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin, or more, to taste
- Crumbled sweet Italian sausage (optional)
- Salt and freshly ground pepper to taste
- Parmesan cheese for topping
Instructions
- Preheat the oven to 350 degrees F.
- Cut the peppers in half; remove the seeds.
- Arrange peppers in glass pyrex casserole dishes.
- Heat the oil with two tablespoons of water in a large skillet. Add the leeks and garlic. Sauté over medium heat, covered, lifting the lid to stir occasionally, until the leeks are tender.
- Stir in the remaining ingredients except the parmesan cheese. Cook, stirring, another 5 minutes.
- Distribute the stuffing among the peppers. Top each with a sprinkling of parmesan cheese.
- Bake for 20 minutes uncovered.until the peppers are tender but not collapsed. Keep warm until ready to serve.
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