8 oz sweet or hot Italian Sausange ( remove casings)
1/2 cup finely chopped sweet onion
1/2 cup slice celery
1/3 cup finely chopped green sweet pepper
1 fresh serrano pepper sliced
2 cloved 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 tsp. dried oregano, crushed
1 tsp. chili powder
1/8 tsp. cayenne pepper
1 cup fresh corn cut from the cob
8 fresh pablano/pasilla peppers, roasted, seeded and peeled
Oven 350 degrees, Prep time 45 min, cook time 20 minutes, Stand time 20 minutes, Bake time 10 minutes.
1. For Stuffing, in a small saucepan combine water, farro, chipotle, and cayeene pepper. Bring to boil. Reduce Heat and simmer, covered, 20 minutes or until ferro is tender; drain. if desired, remove stem and seeds from Chipotle, chop and stir into farro.
Preheat over to 350 degrees., 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 susage is no longer pink. Stir in pimientoes, beans, oregano, chili powder, cayenne pepper, farro, and corn. heat through. Season to taste with salt.
fill roasted peppers with farro-sausage misture. Transfer to a shallow baking pan and roast stuffed peppers 10 to 15 minutes, until heated through. Top with salsa if desired.
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