Subj : BH&G 2475
To   : All
From : Dave Drum
Date : Wed Apr 21 2021 15:10:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Poblano Chilies w/Sausage & Corn
 Categories: Chilies, Vegetables, Pork, Grains, Beans
      Yield: 8 Servings
 
  1 1/2 c  Water
    1/2 c  Farro; rinsed
      1    Dried chipotle chile
      1 ts Cayenne
      8 oz Hot Italian sausage
    1/2 c  Fine chopped sweet onion
    1/2 c  Sliced celery
    1/3 c  Fine chopped bell pepper
      1    Fresh serrano; sliced
      2 cl Garlic; minced
    1/4 c  Bottled diced pimiento or
           - roasted red sweet pepper
    3/4 c  Red kidney beans; rinsed,
           - drained
      1 ts Dried oregano; crushed
      1 ts Chilli spice mix
    1/8 ts Cayenne
      1 c  Fresh sweet corn cut from
           - cob
           Sea salt
      8    Fresh poblano or pasilla
           - chilies; roasted, seeded,
           - and peeled *
           Salsa (opt)
 
  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.
  
  Set oven @ 350ºF/175ºC.
  
  Meanwhile, in a 12" 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.
  
  * Tip For easiest peeling, broil peppers, cut sides down,
  on a foil-lined baking sheet 4 to 5 inches from the heat
  for 8 to 10 minutes, until skins blister and blacken in
  spots. Bring foil up around peppers to enclose. Let stand
  for 8 to 10 minutes or until cool enough to handle. While
  warm, lift off skin, using a knife tip if necessary.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 22 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Arctic char makes better salmon salad sandwiches than salmon.

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