Stuffed Pasilla Peppers

I’ve been trying new recipes a lot lately, and over all I’ve been really happy with all of them.  I found this one from Pam at For the Love of Cooking.  She's always cooking up really good things and I’ve never been disappointed with any of the recipes I’ve tried from her blog.

Well, the stuffed peppers are the best stuffed peppers I have ever tasted, and are definitely post-worthy. I absolutely loved the flavor from the Pasilla peppers. They were super spicy and so delicious.

It took about an hour* to get the peppers and the side dishes prepared and on the table, so it seemed like a pretty normal amount of time to spent cooking dinner. My husband especially loved them and took the last one in his lunch. He's usually my gauge on how good a meal is. If he requests leftovers for lunch I know I’ll make the meal again.

*Not including chicken preparation. I boiled the chicken for about three hours before getting the meal together. It took one hour from the time the chicken was cooked and shredded until dinner was on the table.

Stuffed Pasilla Peppers
recipe and photos from Homemade Deliciousness
original recipe from For the Love of Cooking
printable version of Stuffed Pasilla Peppers

3 Pasilla peppers
1 large chicken breast
½ cup black beans, drained and rinsed
½ cup grated cheddar cheese, divided
2 tablespoons diced bell pepper
2 tablespoons diced onion
2 tablespoons chopped cilantro
1 teaspoon diced jalapeno
1 clove minced garlic
Salt and pepper to taste
Dash of oregano

Turn the broiler on, place an oven rack to the top position. Coat a baking sheet with cooking spray. Wash and dry peppers; place them on the baking sheet and broil until they are blackened on all sides. Remove from oven, immediately place peppers in a bowl and cover with plastic wrap. After 10-15 minutes, remove one pepper from bowl, and gently peel the skin off. Cut the pepper in half lengthwise, remove seeds. Continue with the remaining peppers. Coat a baking dish with cooking spray and lay all the peeled and seeded peppers in the dish; set aside.

Put chicken breast in boiling water; cover and cook on low for 2-3 hours. When chicken is fork-tender remove it from water, cool a few minutes and then dice or shred. Put chicken in a medium mixing bowl. Drain and rinse the beans; add ½ cup beans to chicken, refrigerate. Add half of the cheese, bell pepper, onion, cilantro, jalapeño, garlic, salt, pepper and oregano; gently mix together.

Fill the peppers with chicken mixture; sprinkle with remaining cheese and cook at 350 for 20-25 minutes. Serve with guacamole.