Stuffed Poblano Chiles with Sausage and Corn

By Reen

From Better Homes and Gardens

Ingredients

• 1 1/2 c. water
• 1/2 c. farro, rinsed
• 1 dried chipotle
• 1/4 tsp cayenne pepper
• 8 oz sweet or hot Italian sausage, casing removed
• 1/2 c. finely chopped sweet onion
• 1/2 c. sliced celery
• 1/3 c. finely chopped green sweet pepper
• 1 fresh serrano pepper, sliced
• 2 cloves garlic, minced
• 1/4 c. bottled diced pimiento or roasted red pepper
• 1/4 c. red kidney beans, rinsed and drained
• 1 tsp dried oregano, crushed
• 1 tsp chili powder
• 1/8 tsp cayenne pepper
• 1 c. fresh cut corn from the cob
• 8 fresh poblano/pasilla peppers, roasted, seeded and peeled
• Salsa (optional)

Preparation

Step 1

For Stuffing:
In a small saucepan combine water, farro, chipotle, and cayenne pepper. Bring to boiling. Reduce heat and simmer, covered about 20 min or until farro is tender; drain. If desired, remove stem and seeds from chipotle; chop and stir into farro.

Preheat oven to 350 F. Meanwhile, in a 12-inch skillet cook sausage 5 minutes. Add onion, celery, sweet pepper, serrano pepper and garlic. Cook 5 minutes, until vegetables are tender and sausage is no longer pink. Stir in pimientos, beans, oregeano, chili powder, cayenne pepper, farro, and corn. Heat through. Season to taste.

Fill roasted peppers with farro-sausage mixture. Transfer to a shallow baking pan and roast stuffed peppers 10-15 mins, until heated through. Top with salsa, if desired.