You Can’t Handle the Poblanos!
Peel the peppers by broiling them, cut sides down, on a foil-lined baking sheet, 4 to 5 inches from the heat, for 8 to 10 minutes until blackened or blistered. Seal in bowl or bag to steam; when still slightly warm, pull off skin, using a knife tip to loosen sections.
Prep: 45 min. Cook: 20 min. Stand: 20 min. Bake: 10 min. Oven: 350 F
1 1/2 cups water
1/2 cup farro, rinsed
1/4 tsp. cayenne pepper
8 oz. sweet Italian sausage (remove casings, if present)
1/2 cup finely chopped sweet onion
1/3 cup finely chopped green sweet pepper
1 fresh serrano pepper, sliced
2 cloves garlic, minced
1/4 cup roasted red sweet pepper
1 tsp. dried oregano, crushed
1 tsp. chili powder
1/8 tsp. cayenne pepper
1 cup fresh or frozen corn cut from the cob
8 fresh poblano peppers, roasted, seeded, and peeled (see “Peel the peppers” above)
- For stuffing, in a small saucepan combine water, farro, and cayenne pepper. Bring to a boil. Reduce heat and simmer, covered, 20 minutes or until farro is tender; drain.
- Preheat oven to 350 F. Meanwhile, in a 12-inch skillet cook sausage 5 minutes. Add onion, sweet pepper, serrano pepper, and garlic. Cook 5-6 minutes, until veggies are tender and sausage is no longer pink. Stir in red pepper oregano, chili powder, cayenne pepper, farro, and corn. Heat through. Salt to taste.
- Fill roasted peppers with farro-sausage mixture. Move to a shallow baking pan and roast stuffed peppers 10 to 15 minutes, until heated through. Top with yummy salsa, if you like.
Makes 8 servings
outsidethenest - Bruce and Tracy Levinson
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