Stuffed Pasilla Peppers
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
537 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Stuffed Pasilla Peppers
Description
This dish uses pasilla peppers hollowed with a distinctive 'T' cut to allow stuffing of a cheese mixture blending Monterey Jack, mozzarella, or Mexican cheeses with green onions, olives, pimentos, and lemon zest for freshness. Baking melts the cheese thoroughly while blistering the peppers, softening them without losing shape.
The flavors balance creamy, mild melting cheeses with the slight smoky bitterness of the pasilla peppers and the salty, briny notes of olives and pimentos. The lemon zest adds aromatic brightness. A simple dressing of canola oil, red vinegar, kosher salt, and cracked black pepper is shaken together and drizzled over the baked peppers, adding tang and seasoning that contrasts with the rich filling.
This recipe works well as an appetizer or side dish, offering both creamy and piquant flavors with slight heat from the peppers. It suits those who enjoy baked cheese dishes with a vegetable base and can complement other Mexican or southwestern meals.
Ingredients
- 6 pasilla pepper
- 16 ounces melting cheese about 4 cups (I use a combo of Monterey Jack, mozzarella, or shredded Mexican cheese, grated
- 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
- ½ cup canola oil
- ¼ cup red vinegar
- 1 teaspoon black pepper coarsely cracked
- ½ tespoon kosher salt
Instructions
- Preheat the oven to 375°F.
- 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.
- In a medium bowl, toss the cheese with the green onion, olives, pimentos, and lemon zest. Stuff the peppers with cheese mixture. 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 48g | 74% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 834mg | 35% |
| Potassium | 297mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 3957IU | 79% |
| Vitamin C | 24mg | 27% |
| Calcium | 563mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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