Stuffed Pasilla Peppers Recipe for Cinco De Mayo

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.

3.25 from 8 votes

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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