Vegetarian Stuffed Pasilla Chilis
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Dinner, Lunch
Cuisine: Mexican, Vegetarian
Keyword: easy dinner, easy weeknight dinner, gluten free, meatless dinner, quick dinner recipes, stuffed peppers
  • 4 pasilla chilis
  • 2 cups cooked rice
  • 6 roma tomatoes
  • 2 cups Monterey Jack cheese, shredded
  • 2 tsps cumin
  • 1/2 red onion, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Roast the tomatoes in a 450F for 15-20 minutes.

  2. In a large bowl, combine the rest of the ingredients with the roasted tomatoes.  Mix well.

  3. Remove the tops and seeds of the pasilla chilis, or split them in half lengthwise and deseed.  

  4. Stuff the chilis with the mixture and bake in a 350F oven for 15 minutes, until the chilis are softened and the mixture has developed a crispy exterior.