• 1 ½ cup water
• ½ cup brown rice
• 1 dried chipotle chile pepper*
• 1 teaspoon cayenne pepper
• 8 ounce sweet or hot Italian sausage (remove casings, if present)
• ½ cup finely chopped sweet onion
• ½ cup sliced celery
• ⅓ cup finely chopped green sweet pepper
• 1 fresh serrano chile pepper, sliced*
• 2 cloves garlic, minced
• ¼ cup bottled diced pimiento or roasted red sweet pepper
• ¾ cup steamed red kidney beans or canned red kidney beans, rinsed and drained
• 1 teaspoon dried oregano, crushed
• 1 teaspoon chili powder
• ⅛ teaspoon cayenne pepper
• 1 cup fresh sweet corn cut from cob
• Sea salt
• 8 fresh poblano, roasted, seeded, and peeled
• Salsa Green
Directions
- For stuffing, in a small saucepan combine the water, rice, chipotle pepper, and the 1 teaspoon cayenne pepper. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes or until rice is tender; drain. Remove chipotle pepper. If desired, remove stems and seeds from pepper, then chop and stir into rice. Set aside.
- Preheat grill to 350°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 rice. 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.
Tips
- Wear plastic or rubber gloves when handling hot chile peppers, such as serranos and pasillas. The volatile oils in hot peppers can burn skin and eyes. If your bare hands touch the peppers, wash well with warm soapy water. Also wash utensils and cutting board with hot soap water.
- 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.