Stuffed Poblano Chiles with Sausage & Corn

By á-174535

Ingredients

• 1 1/2 cups water
• 1/2 cup farro, rinsed
• 1 dried chipotle chile pepper*
• 1 teaspoon cayenne pepper
• 8 ounces sweet or hot Italian sausage (remove casings, if present)
• 1/2 cup finely chopped sweet onion
• 1/2 cup sliced celery
• 1/3 cup finely chopped green sweet pepper
• 1 fresh serrano chile pepper, sliced*
• 2 cloves garlic, minced
• 1/4 cup bottled diced pimiento or roasted red sweet pepper
• 3/4 cup steamed red kidney beans or canned red kidney beans, rinsed and drained
• 1 teaspoon dried oregano, crushed
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 cup fresh sweet corn cut from cob
• Sea salt
• 8 fresh poblano or pasilla chile peppers, roasted, seeded, and peeled (see Tip)
• Salsa (optional)

Details

Servings 8
Preparation time 45mins
Cooking time 65mins
Adapted from bhg.com

Preparation

Step 1

For stuffing, in a small saucepan combine the water, farro, chipotle pepper, and the 1 teaspoon cayenne pepper. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes or until farro is tender; drain. Remove chipotle pepper. If desired, remove stems and seeds from pepper, then chop and stir into farro. Set aside.

Preheat oven to 350 degrees F. Meanwhile, in a 12-inch skillet cook sausage for 5 minutes. Add onion, celery, sweet pepper, serrano pepper, and garlic. Cook for 5 minutes or until vegetables are tender and sausage is no longer pink. Stir in pimiento, beans, oregano, chili powder, the 1/8 teaspoon cayenne pepper, the corn, and farro. Heat through. Season to taste with salt.

Fill the roasted peppers with stuffing. Transfer stuffed peppers to a shallow baking pan. Bake for 10 to 15 minutes or until heated through. Serve with salsa, if desired.