Cheesy Stuffed Pasilla Peppers Recipe

Cheesy Stuffed Pasilla Peppers Recipe

This pasilla peppers recipe creates stuffed peppers with a zesty, cheesy mixture roasted in the oven for the most delicious vegetarian main or side dish.

Course Main Course

Cuisine Mexican

Keyword stuffed pasilla peppers

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 537kcal

Ingredients

Stuffed Peppers

6 fresh pasilla peppers (or poblanos)
16 ounces grated melting cheese , about 4 cups (I use a combo of Monterey Jack, mozzarella, or shredded Mexican cheese)
6 green onions , white and green parts chopped
4 ounces black olives , drained and roughly chopped
4 ounces pimentos , drained and chopped (or roasted red pepper)
1 tablespoon lemon zest

Dressing

½ cup canola oil
¼ cup red wine vinegar
1 teaspoon coarsely cracked black pepper
½ tespoon kosher salt

Instructions

Preheat the oven to 375°F.
De-seed the peppers. With a sharp knife, create a T cut along the face of the pepper for stuffing. To do so, cut the top rim of the pepper half way around, but do not cut the whole top of the pepper off. Then, cut down the middle of the body, along the flattest part or the face of the pepper. Cut almost to the tip. Gently pry the pepper open and pull out the seeds. Rinse if needed and set aside.
Stuff the peppers. In a medium bowl, toss the cheese with the green onion, olives, pimentos, and lemon zest. Stuff the peppers with cheese mixture.
Bake. Place the peppers on a baking sheet lined with parchment paper or foil. Bake for 45 minutes or until the peppers are blistered and the cheese is melted.
Make the dressing and serve. In a jar with a fitted lid, add the canola oil, vinegar, salt, and pepper and shake well to combine. Drizzle the peppers with the dressing and serve.

Notes

Make ahead option: You can prep and stuff the chiles up to 2 days in advance.

To store: The peppers will last in the refrigerator up to 3 days after cooking. To reheat, warm in the oven or microwave until the cheese is melted. I’ve never frozen the stuffed peppers but imagine they could be frozen cooked or uncooked for up to 2 months.

Nutrition