Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     pasilla peppers
  4             cloves  garlic -- minced
  3        tablespoons  minced green onions
  3                     sun-dried tomato halves -- minced
     1/2           cup  chopped cilantro
     1/4           cup  basil -- chopped
     1/2           cup  chevre or other soft goat cheese -- crumbled
  1                cup  monterey jack -- grated
     1/2      teaspoon  thyme
                        cornmeal for dredging

Preparation:

Pasilla peppers are a dark green, medium sized fresh peppers, available at specialty produce shops. Roast and peel peppers. Carefully slit them open and remove the seeds. Combine the remaining ingredients. Stuff peppers, being careful not to over stuff. Overlap the seams. Beat together 1 egg and 3 tablespoons cream. Dip peppers into this mixture and dredge in cornmeal. Heat 2 tablespoons peanut oil in a skillet and gently saute the peppers until golden brown. This will take a few minutes. Be careful not to cook them too fast or they will burn before the filling is heated through.

Nutritional Information:

16 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 34mg Sodium