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Stuffed Poblano Chiles with Sausage & Corn


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Rate this recipe 4.3/5 (4 Votes)


  • 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)


Servings 8
Preparation time 45mins
Cooking time 65mins
Adapted from


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.

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