Chevre Stuffed Pasilla Peppers

Course : Vegetables
Serves: 6
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6 medium Pasilla (or Poblano) peppers
4 cloves garlic -- minced
3 Tablespoons green onion -- minced
3 medium 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 large egg
3 Tablespoons cream
1 cup cornmeal
2 Tablespoons peanut oil

Preparation / Directions:

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

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