Stuffed Pasilla Peppers with Tomatillo Salsa




At a recent cookbook signing event Melissa’s Produce, we were lucky enough to receive Pasilla Peppers, Onions, Garlic, Tomatillos and Jalapeños to take home. With the ingredients, I made Green Chicken Chili from the cookbook Keeping it Simple.


I had ingredients left over so I knew this Stuffed Pasilla Peppers with Tomatillo Salsa would be the perfect dish to make using all of the produce.


You can modify this recipe by using bell peppers, adding other ingredients such as corn and rice or substitute with your favorite spices.


TIPS:

  • Look for large, firm peppers

  • Slice the top of the peppers instead of cutting in half for more space to add the filling

  • Roast the peppers first to help soften before adding your filling

  • These can be assembled ahead of time and baked when ready. Great for entreating or weeknight meals!




Southwestern Stuffed Peppers with Tomatillo Salsa


Ingredients

3-4 Pasilla Peppers, sliced with seeds and ribs removed

1 onion ( half sliced for roasting / half diced for cooking)

5 garlic cloves ( 3 whole for roasting / 2 minced for cooking)

1-2 Jalapeños, sliced in half lengthwise and seeded

3-4 tomatillos, sliced in half

olive oil

salt and pepper

1 lb ground meat

1 can black beans, drained

1-2 tomatoes, chopped or use can of diced tomatoes

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon garlic powder

Shredded cheese - cheddar, Monterey jack, etc

2-3 Tablespoons cilantro


Directions


Heat oven to 400 degrees. Line a baking sheet with foil or parchment paper.


Lay the peppers, half of onion, 3 garlic cloves, jalapeño and tomatillos onto the baking sheet. Drizzle some oil and sprinkle salt and pepper and toss to coat. (optional: roast the sliced pepper tops to add to the salsa).


Roast for about 15 minutes while you prepare the filling.


Heat 1 Tablespoon of olive oil in a skillet. Add ground meat and cook for about 5 minutes, until no longer pink. Add the remaining half of onion and garlic and cook for a couple of minutes. Add black beans, tomatoes and spices and stir to combine.


Remove baking sheet from the oven (do not turn off the oven).


Into a blender/ food processor: add onion, tomatillos, garlic and jalapeños and set aside.


Add meat mixture evenly between the peppers and top with cheese.


Return peppers to the oven and bake for 10-15 minutes or until peppers are soft and cheese is melted.


Meanwhile, make the salsa- Into the blender, add 1/2 teaspoon each salt, pepper and cumin along with cilantro and 1/4 cup of water. Blend ingredients together, adding more water if needed. Taste and adjust seasoning, as desired.




Culinary Adventures with MJ  

Email: mj@culinaryadventureswithmj.com

714-459-2180

Orange County, Caiifornia 

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