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© Meredith Corporation. All rights reserved. Used with permission.
(8 stuffed chiles)
In a small saucepan, combine the water, farro, chipotle and 1 teaspoon cayenne. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until the farro is tender; drain. Remove chipotle; if desired, remove stems and seeds, then chop and stir into farro. Set aside.
Preheat oven to 350°F. Meanwhile, in a 12-inch skillet, cook sausage for 5 minutes. Add onion, celery, bell pepper, serrano and garlic. Cook for 5 minutes or until the vegetables are tender and the sausage is no longer pink. Stir in pimiento (or roasted pepper), beans, oregano, chili powder, the remaining 1/8 teaspoon cayenne, the corn, and the farro. Heat through. Season to taste with salt.
Fill the roasted peppers with the stuffing. Transfer the stuffed peppers to a shallow baking pan. Bake for 10 to 15 minutes or until heated through. Serve with salsa, if desired.