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10 medium red peppers (or use a combination of different colored peppers)
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
1/4 cup fine breadcrumbs
1/4 cup minced fresh parsley
1 teaspoon dried summer savory (or sage)
1 teaspoon ground coriander
salt and pepper to taste
wheat germ for topping (or breadcrumbs)
paprika for topping

Preheat oven to 350 degrees. Carefully cut away the top stems of the peppers and remove the seeds and membranes. Cut a very thin slice from the bottoms so that the peppers can stand. Arrange, standing snugly against one another for support, in one or two very deep casserole dishes. Heat the oil with 2 tablespoons 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 evenly inside the peppers. Top each with a sprinkling of wheat germ, followed by some paprika. Cover the casserole and bake for 40-50 minutes, or until the peppers are tender but still firm enough to stand. Arrange in a circle on a large platter surrounded by pilaf. 10 servings.

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