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

Sea Salt

8 fresh poblano peppers, roasted, seeded, and peeled (see “Peel the peppers” above)

Salsa (optional)


  1. 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.  
  2. 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.
  3. 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