Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     Pasilla (or Poblano) peppers
  4                     garlic cloves -- minced
  3        Tablespoons  green onion -- minced
  3                     sun-dried tomato halves -- minced
     1/2           cup  cilantro -- chopped
     1/4           cup  basil -- chopped
     1/2           cup  Chevre (goat cheese) -- crumbled
  1                cup  Monterey Jack cheese -- grated
     1/2      teaspoon  thyme
  1                     egg
  3        Tablespoons  cream
  1                cup  cornmeal
  2        Tablespoons  peanut oil

Preparation:

Roast and peel peppers. Carefully slit peppers open and remove the seeds. Combine garlic, green onions, sun-dried tomatoes, cilantro, basil, Chevre, Monterey Jack and thyme in a bowl. Stuff peppers with this mixture. Avoid overstuffing. Overlap the pepper seams. Beat together egg and cream. Dip peppers into this mixture and dredge in cornmeal. Heat peanut oil in a skillet and gently saute the peppers until golden brown.

Nutritional Information:

246 Calories (kcal); 13g Total Fat; (48% calories from fat); 9g Protein; 23g Carbohydrate; 54mg Cholesterol; 152mg Sodium