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.