Stuffed Pasilla Peppers Recipe for Cinco De Mayo

by heidi on May 4, 2011

FoodieCrush Pasilla Peppers

I have a theory about Cinco de Mayo: It’s a holiday that was created purely to celebrate and satiate our cravings for Mexican food. What the?? What about winning wars and Mexican independence and all that history stuff? Well, contrary to what many believe, Cinco de Mayo isn’t actually celebrated in Mexico and was created in California. And what do Californians love? They love to eat good Mexican food.

My default stand-by order at any Mexican restaurant is whatever dish they serve with peppers. Chile peppers, Pasilla peppers, Hatch peppers, Anaheim. As long as they deliver the heat I crave.

In celebration of Cinco de Mayo, I’m excited to share one of my favorite pepper recipes and go-to entertaining dishes, Stuffed Pasilla Peppers. It’s easy to prep and always a crowd fav. And if you’re looking for a few dishes to add to your Cinco de Mayo fiesta, check out the muy bueno menu of recipes from some estupendo food bloggers below and olé, you have a party on your hands. Piñata not included.

Stuffed Pasilla Peppers

Stuffed Pasilla Peppers


6 pasilla peppers
4 cups or 16 oz. grated cheese, I use a combo of monterey, cheddar, jack and feta or cotija (Mexican cheese)
4 oz. can chopped black olives, drained
1/2 cup roasted red pepper, drained and chopped
5-6 green onions, white and green parts chopped
juice of 1/2 to 1 lemon, to taste
1/4 cup olive oil
1 T red vinegar
1 tsp sugar


  1. Preheat oven to 375 degrees.
  2. With a sharp knife, cut a T shape in pepper: short top of T cut at top rim of pepper and the long body of the T in flattest part of face of pepper from top to bottom, leaving enough room to remove seeds and make room for cheese stuffing. Rinse inside of peppers and set aside.
  3. Combine cheese and next 4 ingredients. Stuff peppers with cheese mixture. In a separate bowl, mix olive oil, vinegar and sugar and set aside. Place peppers on cookie sheet lined with foil. Bake at 375 degrees for 45 minutes or until peppers are blistered and cheese is melted.
  4. Serve each pepper with a tablespoon or two of the oil and vinegar mixture or prepared Italian dressing as desired.

FoodieCrush Magazine Sophistimom Green Chili VerdiGreen Chile Posole from Foodjimoto

FoodieCrush Magazine Smitten Kitchen acorn squash quesadillas + tomatillo salsaAcorn Squash Quesadilla & Tomatillo Salsa from Smitten Kitchen

Zanahorias en Escabeche or Mexican Spicy Pickled Carrots from Spicie Foodie

FoodieCrush Magazine Sophistimom Tres Leches CupcakesTres Leches Cupcakes from Sophistimom

all photos credited to accompanying blogs above

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Posted in: appetizers and small bites,entrees,recipes

{ 11 comments… read them below or add one }

sophistimom May 4, 2011 at 7:45 am

Those pasillo peppers are gorgeous. So nicely shot. And thank you for the link to my tres leches cupcakes. That is still my favorite photograph I have ever taken. And I love your type on top of the photos—two very cool fonts, and very tastefully designed. Love it.


heidi May 16, 2011 at 11:01 pm

Thank you for the nice compliment! I’m glad you like the fonts, so many to choose from (just like recipes.) And your recipe and photography is an oh so welcome addition to foodiecrush. Thank you.


Yvette May 6, 2011 at 10:05 am

YUM Heidi! Loving those stuffed pasilla peppers. Mmmmmm! So happy you found our blog and am thrilled to have found you! I LOVE the photo of you and your daughter in the kitchen – adorable!


heidi May 6, 2011 at 10:23 am

Thanks Yvette, I kinda like my little smudge too. Can’t wait to get your book, love that it’s a family affair. It all starts in the kitchen, right?


Katie May 13, 2011 at 7:17 pm

I would eat these like a kid craving the candy from a pinata. Wow!


Jane May 14, 2011 at 5:29 am

I always love stuffing peppers, tomatoes, and mushrooms. These Pasilla Peppers may become one of my favorite stuffed pepper regulars.


heidi May 14, 2011 at 9:26 am

That’s what is great about these, you can add whatever you want. Your idea sounds tasty.


Monica Hernandez May 18, 2011 at 5:37 pm

These peppers in the picture are not pasilla peppers, these are Poblano peppers.
Chiles Pasilla are a dry and smoked and their color is black, there are so many dry chiles, Guajillo, Cascabel, etc.. and the fresh chiles: Poblanos -in the picture-, jalapenos, habaneros, etc.


heidi May 18, 2011 at 9:14 pm

Wow, you really know your peppers. Thanks for the clarification!


Carrie May 19, 2011 at 7:14 am

Gorgeous! I love that combo of cheese, black olives, and red peppers – sounds lovely.


Nettie Moore October 22, 2011 at 1:19 pm

Love anything Mexicano- this is wonderful!!


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