Stuffed Pasilla Peppers

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

My stand-by order when we eat out at any Mexican restaurant is a cheesy chile relleno in a simple tomato-based sauce. OMG, they are so, so, so good. But when I’m making stuffed peppers Mexican style at home, these stuffed pasilla peppers are what’s on my menu. In this stuffed pasilla peppers recipe, I skip the egg batter and the frying you’ll find in a traditional chile relleno. Instead, I stuff them with a mixture of cheese, green onion, chopped black olive, pimentos, and a zing of lemon zest. After roasting them in the oven until tender and the cheese is gooey and melty, they’re generously drizzled with a simple salad dressing.

Why You’ll Love This Recipe

• Pasilla peppers are quite mild and rarely spicy so they’re perfectly suited for every type of eater.
• The melty cheese mixture with pasilla chiles is a match made in heaven but it’s the tangy dressing that puts this dish over the top.
• Stuffed pasilla peppers are so good any time of the week but I also make them when we have people over. They’re great as a vegetarian main or served as an appetizer.

What’s In These Stuffed Pasilla Peppers

• Pasilla peppers—Mild pasilla peppers are a slimmer version of poblano peppers. They can be used interchangeably.
• Grated cheese—I use a soft and creamy Mexican melting white cheese (queso asadero) found at the Mexican market. Monterey Jack, colby, or shredded mozzarella can be used instead.
• Green onion—Chopped green onion adds some extra heat.
• Black olives—Sliced black olives give the cheese mixture texture and an earthy accent.
• Pimentos—While the pimentos don’t add much to the taste, they add a nice color.
• Lemon zest—The zest of one lemon adds a fresh highlight to the melty mixture.
• Simple salad dressing—Made with neutral oil, red wine vinegar, cracked pepper, and kosher salt, the dressing cuts through the richness of the melted cheese.

How to Make Stuffed Pasilla Peppers

• Prepare the peppers. Make a slice along the top of the pepper then slice it down the center to create a T. Pull the seeds from the center and discard.
• Toss the cheese mixture together. Add the chopped green onion, black olives, pimentos, and lemon zest to the shredded cheese.

Stuff the Peppers

• Start stuffing from the bottom. Gently stuff the pointed bottom of the peppers with the cheese mixture, then continue until the pepper is full, like a canoe. Be careful when stuffing so the peppers don’t rip.
• Don’t pack or press the cheese into the peppers too tightly. A slightly looser stuffing will melt easier. You want them full, but not solid as a brick.

How Long to Roast Stuffed Peppers

• Cook the peppers at 400°F for 40-45 minutes. Roasting the peppers gives them a soft, flavorful shell that holds the melted cheese.
• The skin on the peppers will darken in color as they roast. This doesn’t mean they’re burned, they’re just cooked, and the skin does not need to be removed.

Variations and Substitutions

• Instead of pasilla peppers, try poblano, Anaheim, or Hatch chiles. Heat index will vary depending on the chile.
• Instead of green onion, chopped red onion will work as well.
• Try chopped roasted red pepper instead of the pimentos.
• Green olives would be a tangy alternative to the black olives.
• Instead of the homemade dressing, use an inexpensive Italian vinaigrette.

Storage Tips

• Prep and stuff the chiles up to 2 days in advance.
• The peppers will last in the refrigerator up to 3 days after cooking.
• The stuffed peppers can easily be reheated and served later or as leftovers.
• 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.

What to Serve With Pasilla Peppers

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4.06 from 39 votes

Stuffed Pasilla Peppers

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.

Print SaveSaved!

Course Appetizer, Main Course

Cuisine Mexican

Keyword stuffed peppers

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 537kcal

Ingredients 

1x2x3x

• 6 pasilla peppers
• 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 or roasted red pepper , drained and chopped
• 1 tablespoon lemon zest
• ½ cup canola oil
• ¼ cup red vinegar
• 1 teaspoon coarsely cracked black pepper
• ½ tespoon kosher salt

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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

Calories: 537kcal | Carbohydrates: 8g | Protein: 19g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 834mg | Potassium: 297mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3957IU | Vitamin C: 24mg | Calcium: 563mg | Iron: 2mg

More Pepper Recipe Ideas

• The Best Stuffed Bell Peppers
• Slow Cooker Hatch Chile Verde
• The Best Mexican Stuffed Bell Peppers
• How to Roast Chile Peppers
• Chile Verde Burritos

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