| 1 | Yield: 4 to 6 servings. |
| 2 | Cut the peppers into thin strips. |
| 3 | Slice the leeks on the diagonal into ?inch pieces. |
| 4 | Melt butter in a medium saut?pan. |
| 5 | Add the peppers and the leeks; cook over medium heat for a minute or two. |
| 6 | Add hazelnuts, and continue cooking for another five minutes. |
| 7 | Add salt and pepper, to taste. |
| 8 | * cookfdn brings you this recipe with permission |
