Best 7 Southwest Stuffed Pasilla Peppers Recipes

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Embark on a culinary adventure with our tantalizing Southwest Stuffed Pasilla Peppers, a symphony of flavors that will leave your taste buds dancing. This delectable dish combines the vibrant heat of pasilla peppers with a savory stuffing of seasoned ground turkey, tender black beans, and aromatic roasted corn. Wrapped in a warm tortilla blanket and smothered in a rich, flavorful sauce, these stuffed peppers are a feast for the senses.

Our recipe collection offers three irresistible variations to cater to your unique palate. The Classic Southwest Stuffed Pasilla Peppers are a traditional delight, while the Vegetarian Stuffed Pasilla Peppers offer a meatless option packed with plant-based goodness. And for those who crave a touch of indulgence, the Creamy Poblano Stuffed Peppers are a luscious blend of poblano peppers, creamy sauce, and a hint of spice.

Each recipe is carefully crafted with step-by-step instructions to ensure success in your kitchen. Whether you're a seasoned chef or just starting your culinary journey, we've got you covered. Get ready to impress your family and friends with this delicious and versatile dish that's perfect for any occasion. So, gather your ingredients, fire up your stove, and let's create a fiesta of flavors with Southwest Stuffed Pasilla Peppers!

Let's cook with our recipes!

SOUTHWEST STUFFED PEPPERS



Southwest Stuffed Peppers image

We put a quick and zesty twist on a dinnertime staple with this colorful main course. Garlic, chili powder, cumin and more season the ground beef perfectly. Serve this impressive and fuss-free dish tonight! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1-3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1-1/2 cups water, divided
4 medium green peppers
2 tablespoons sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

Steps:

  • In a large skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in 1/2 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, cut green peppers in half lengthwise; remove seeds. Place in an ungreased shallow 3-qt. microwave-safe dish; add remaining water. Cover and microwave on high for 8-10 minutes or until crisp tender. Drain; fill each pepper half with 1/3 cup beef mixture. , Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired.

Nutrition Facts :

SOUTHWEST STUFFED POBLANO PEPPERS



Southwest Stuffed Poblano Peppers image

Easy, baked Southwest Stuffed Poblano Peppers with ground beef (or turkey!) and rice are packed with bold, savory flavors and topped with cheese to make the BEST healthy stuffed peppers you'll ever taste!

Provided by Tiffany

Categories     Main Course

Time 40m

Number Of Ingredients 9

4 poblano peppers (halved and seeds/membranes removed)
1 pound lean ground beef (OR chorizo, see note 2)
1 teaspoon each ground cumin, chili powder, garlic powder
1 cup cooked long grain white rice (see note 1)
½ cup canned black beans (drained)
½ cup frozen or canned corn (drained)
1 15-ounce can fire rosted diced tomatoes (drained)
1 4-ounce can diced green chiles
½-1 cup grated mozzarella OR Mexican-blend cheese

Steps:

  • Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
  • Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
  • Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.

Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 16 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 39 mg, Sodium 143 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 19

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil
1 tablespoon confectioners' sugar
1 1/2 teaspoons red pepper flakes
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
12 sprigs fresh thyme
2 medium red bell peppers, seeded and finely diced
3 large cloves garlic, minced
3 medium yellow onions, finely diced
6 sprigs fresh basil
1 tablespoon red wine vinegar
12 ounces mozzarella, cut into 1-inch cubes
3/4 cup panko breadcrumbs, toasted
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted
4 to 5 tablespoons aged balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
  • Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
  • In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
  • Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
  • In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
  • Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

SOUTHWESTERN STUFFED BELL PEPPERS



Southwestern Stuffed Bell Peppers image

Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!

Provided by CountryLady

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15 -16 ounce) jar salsa
shredded cheddar cheese
sour cream

Steps:

  • Combine beef, onion, seasoning mix and egg in a large bowl.
  • Add rice and mix well.
  • Cut peppers in half lengthwise; remove seeds and membrane.
  • Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
  • Place peppers, cut side up, on top of the tomatoes.
  • Spoon beef mixture into peppers, mounding as necessary.
  • Top each pepper with salsa.
  • Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
  • Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
  • Serve with sour cream and additional salsa.

Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4

SOUTHWEST STUFFED BELL PEPPERS



Southwest Stuffed Bell Peppers image

Stuffed green peppers are a great "make ahead and freeze" meal. So one day I had some leftover beans, corn and some yellow peppers in the fridge and decided to take a Southwest spin on the old fave. . .YUMMY! UPDATE: I made these using some leftover cooked chicken breast (cut in a dice) and they were even better than with the ground turkey!

Provided by januarybride

Categories     One Dish Meal

Time 1h20m

Yield 4 peppers, 4 serving(s)

Number Of Ingredients 13

1 (6 ounce) package Spanish rice mix (it's in an envelope and I buy the Walmart version, but Lipton has a version)
1/2 lb ground turkey
2 green onions, chopped
1 teaspoon minced garlic clove
1/4 cup parmesan cheese, finely grated
1/2 cup tomatoes, diced (use fresh or canned petite diced)
1/2 cup black beans, drained (have subbed kidney beans with great results)
1/2 cup corn (canned or frozen)
1/4 cup chunky salsa, strained (for heat. . .I like Harry & David Black Bean Chipotle Salsa, Medium)
1/2 teaspoon cumin
1/2 teaspoon dried oregano
4 bell peppers (yellow, orange or red)
1/2 cup sharp cheddar cheese, shredded (or Mexican blend)

Steps:

  • Cook the rice as per the package (takes about 15 minutes).
  • In the meanwhile, brown the meat with the green onions and garlic.
  • While those two are cooking, wash and cut your peppers. I take a knife straight up and down and go around the stem on the top. Be very careful while taking out the seeds and white ribs, as they frequently break (but that's OK if they do. . .not as pretty, but will still taste good).
  • Place the peppers, standing up, in a pan. I usually cook 2 and freeze 2 for later. I like to put the ones I am going to cook in a loaf pan, as it helps them stand up.
  • Once the rice is done and has set for the suggested amt of time (it will thicken), add the meat, parmesan cheese, tomatoes, beans, corn, salsa, cumin (and any other spices you'd like). Stir it all together really well.
  • Taste it. . .you might need more spices or more "heat". Distribute the rice into the 4 peppers and put any extra rice around the peppers to help them stand up.
  • Sprinkle the shredded cheddar/Mexican blend cheese over the peppers. Bake covered for 45 minutes on 350 degrees. Then uncover and bake 15 more minutes.

Nutrition Facts : Calories 256, Fat 11.9, SaturatedFat 5.5, Cholesterol 65.2, Sodium 343.9, Carbohydrate 19.1, Fiber 5.3, Sugar 4.9, Protein 20.1

SOUTHWESTERN STUFFED PEPPERS



Southwestern Stuffed Peppers image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 cups vegetable broth
1 tablespoon butter
1 cup white rice
2 long mild chile peppers, red or green, cubanelle Italian peppers may be substituted
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
1 cup frozen peas
1 cup mild or medium prepared taco sauce
Salt and freshly ground black pepper
2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish
2 scallions, thinly sliced, for garnish

Steps:

  • Preheat a grill pan over high heat.
  • Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.
  • Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.
  • To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
  • Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.

SOUTHWESTERN STUFFED PEPPERS | TRAEGER GRILLS



Southwestern Stuffed Peppers | Traeger Grills image

Traeger stuffed peppers are a quick and easy dinner, this healthy dinner recipe is a great way to use leftover pulled pork or grilled spicy chicken. Grilled peppers are a smoky and flavorful way to infuse your meals with vegetables.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 11

red bell peppers
grated Colby and Monterey Jack cheese
ground beef
yellow onion, diced
garlic cloves, minced
Cajun seasoning
salsa, or diced tomatoes with chiles
cooked white rice
black beans, drained and rinsed
corn
grated Colby and Monterey Jack cheese

Steps:

  • Cut each bell pepper in half lengthwise through the stem and remove the seeds and ribs with a paring knife.
  • Make the stuffing: In a large pan on the stovetop over medium-high heat, cook the ground beef, breaking up into small pieces with a wooden spoon, until browned, 8-10 minutes. Add the onion and garlic and sauté until starting to soften, 2-3 minutes. Add the Cajun seasoning, salsa, rice, black beans, and corn and cook until the flavors have melded, about 5 minutes.
  • Meanwhile, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
  • Divide the beef mixture between the pepper halves.
  • Arrange the peppers directly on the grill grates, stuffing-side up, balancing them between the rungs. Close the lid and bake until the peppers are tender, 40 minutes. Sprinkle the cheese evenly over the peppers, then close the lid and bake until the cheese melts, 4 minutes more.
  • Serve warm. Enjoy!

Tips:

  • Choose the right peppers: Pasilla peppers are the traditional choice for this recipe, but you can also use other types of peppers, such as poblano or Anaheim peppers.
  • Roast the peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. Be sure to roast them until the skins are blistered and blackened.
  • Remove the seeds and veins: Once the peppers are roasted, remove the seeds and veins. This will help to reduce the heat of the peppers.
  • Use fresh ingredients: The fresher the ingredients, the better the flavor of the stuffed peppers will be. Use fresh vegetables, herbs, and spices.
  • Don't overcook the filling: The filling should be cooked through, but not overcooked. Overcooked filling will be dry and tough.
  • Serve the peppers immediately: Stuffed peppers are best served immediately after they are made. This will help to keep the peppers crisp and the filling warm.

Conclusion:

Southwest stuffed pasilla peppers are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are filled with a flavorful mixture of ground beef, rice, beans, corn, and spices. The peppers are then roasted until they are tender and the filling is cooked through. Serve the peppers immediately with your favorite toppings, such as sour cream, salsa, or guacamole.

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