Pasilla Peppers Stuffed With Goat Cheese

Course : Vegetables
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 medium pasilla peppers
4 cloves garlic
3 tablespoons minced green onions
3 medium 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
1/4 Cup cornmeal for dredging

Preparation / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes