Stuffed Pasilla Peppers

Ingredients
12 fresh pasilla peppers
1/2 yellow onion, finely diced
1/2 tsp fresh oregano leaves
1 4-cup package of shredded Mexican cheese blend
Salt to taste

Nutritional Info
Servings 12
Fat
Carbohydrates
Calories
Protein

Instructions
Combine onion, oregano, cheese, and salt in a mixing bowl and set aside.

Prepare pasilla peppers for grilling:
Fire up your grill to medium-high. Grill peppers until they are charred and blistered and blackened on all sides, about 5 minutes per side with the grill lid shut but do peek every once in awhile to make sure they aren't burning. Once charred, remove them from the grill and place into a large paper grocery bag. Roll the bag shut and let the peppers steam in the bag for about 10-15 minutes.

Once the peppers are cool enough to handle, remove the skin. The skin should litterally "wipe" righ off with a paper towel. Once this step is complete, make one slit down the side lengthwise, and carefully scrap out the seeds.

Using your fingers, stuff each pepper full with the cheese mixture, close them up, and put them slit-side down in a lightly oiled baking dish.

Bake in a 350 degree oven for 15-20 minutes, until cheese is melted.

Comments
I got this recipe from Citymama.typepad.com - thanks so much for sharing your faves.

Rating
Rating Scale 1 (worst) - 5 (best)
I love any type of stuffed pepper. This recipe gets a 4 because even though you have to grill your peppers, it's really not that difficult of a recipe.