Stuffed Passilla Chile (Vegetarian)

This is an alternative to the heavier, more fattening Chile Relleno. A traditional Chile Relleno is a cheese filled chile, that is battered with an egg and flour mixture and deep fried. The fried chile is served then with a red chile sauce and again more cheese and or sour cream.

I admit, I love these decedent cheesy chiles, but only on rare occasion. They are of course super fattening and greasy! An alternative is a baked version.

This baked stuffed chile substitutes the cheesy filling with a rice and vegetable mix, that is only flavored by cheese. The chiles are baked and topped with a red bell pepper sauce and green avacado cream sauce. These are my new favorite light recipe.

The great thing about this recipe is that you can use most any chile or pepper that is in season or that you have on hand. Use a spicier or milder chile to meet your tastes, the concept still applies.

Stuffed Passilla Chile (vegetarian)

For Stuffed Peppers:

4-6 Passilla Peppers

1 tablespoon olive oil

2 garlic cloves

1/2 cup diced onions

1/2 cup corn

1 small zuchini, diced

1/2 tsp cumin ground

1 cup cooked brown rice (white okay)

1 cup queso ranchero (or use other crumbly mexican fresh white cheese)

1/2 cup shredded monterey jack cheese

1/2 cup chopped fresh cilantro

salt and pepper to taste

For Red Bell Pepper Sauce:

2 Red Bell Peppers (roasted and skin removed)

1 garlic clove

1 tablespoon balsamic vineger

4 ounces plain nonfat yogurt

1/2 tsp cayenne pepper

1/4 tsp salt

1 tsp lemon zest

1 tsp lemon juice

2 tablespoon grech chopped cilantro

1 roasted jalapeno skin removed

For Avocado Cream Sauce:

1 ripe avocado

2-4 tablespoons Lemon juice

1 cup nonfat plain yogurt

1/2 cup fresh chopped cilantro

1 roasted jalapeno skin removed

salt and pepper to taste

Stuffed Pepper Steps:

1. Preheat oven to 400 degrees.


2. Roast the pasilla and red bell pepper in oven or on grill. Remove charred skin. I place in a bag to steam for about 5 minutes before removing skins.


3. In a saucepan saute the olive oil, onions, garlic, zuchini and corn until cooked but not browned.


4. Add cumin, rice, cilantro, salt and pepper. Cook for 2 minutes until combined. Remove from heat


5. Add crumbled mexican cheese to the mix. set aside.


6. Slit the pasilla chiles and remove seeds. I leave the stem to hold the chile together.


7. Add the rice mixture to teh chiles. Arrange in 9x13 pan. Top the filled chiles with the shredded monterey jack cheese.


8. Bake the chiles for about 24 minutes. Allow cheese to get bubbly and brown.

Red Bell Pepper Sauce

1. Roast the bell peppers and jalapenos. Remove skins and seeds.


2. Add the remaining ingrediants to a blender and process until smooth. Set aside to serve.

Avocado Sauce

1. Place all ingredients into the blender and process until smooth. Add additional yogurt and lemon if too thick. Salt and pepper to taste.

Serve the peppers on a plate with a base of the red bell pepper sauce and a side of the avocado sauce. In the future I may serve with pinto beans to boost the protein of the meal. A very nice and fresh dinner. Also, good as a leftover as a chilled salad.