These genuine Pasilla peppers are packed with a tangy, cheesy blend and baked in the oven to create a delectable vegetarian entree or accompaniment.
I have a hypothesis about Cinco de Mayo: It appears to be a holiday solely dedicated to reveling in and satisfying our desires for Mexican cuisine. But what about the significance of winning battles, Mexican independence, and all that historical background? Surprisingly, contrary to common belief, Cinco de Mayo isn’t actually observed in Mexico; it was established in California. And what’s beloved by Californians? Their passion for relishing delicious Mexican fare.
Whenever I visit a Mexican restaurant, my default choice is any dish featuring peppers. Whether it’s Chile peppers, Pasilla peppers, Hatch peppers, or Anaheim, as long as they bring the heat I yearn for.
In honor of Cinco de Mayo, I’m thrilled to present one of my preferred pepper recipes and a dependable dish for entertaining: Stuffed Pasilla Peppers. It’s simple to prepare and always a hit with the crowd. And if you’re seeking additional dishes to enhance your Cinco de Mayo celebration, explore the fantastic selection of recipes from some fantastic food bloggers below. With these additions, you’ll have a fantastic party—no piñata required!
Stuffed Pasilla Peppers
Ingredients
- 6 pasilla peppers
- 4 cups or 16 oz. grated cheese, (I use a combo of Monterey, cheddar, jack and feta, or cotija)
- 4 oz. can chopped black olives, drained
- ½ cup roasted red pepper, drained and chopped
- 5-6 green onions, white and green parts chopped
- juice of ½ to 1 lemon, to taste
- ¼ cup olive oil
- 1 T red vinegar
- 1 teaspoon sugar
Instructions
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Preheat oven to 375 degrees.
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With a sharp knife, cut a T shape in pepper: the short top of T cut at top rim of the pepper and the long body of the T in the flattest part of face of the pepper from top to bottom, leaving enough room to remove seeds and make room for cheese stuffing. Rinse the inside of the peppers and set aside.
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Combine cheese and the next 4 ingredients. Stuff peppers with cheese mixture. In a separate bowl, mix olive oil, vinegar, and sugar and set aside. Place peppers on a cookie sheet lined with foil. Bake at 375 degrees for 45 minutes or until peppers are blistered and cheese is melted.
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Serve each pepper with a tablespoon or two of the oil and vinegar mixture or prepared Italian dressing as desired.
