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.
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
3-4 Pasilla Peppers, sliced with seeds and ribs removed
1 onion ( half sli