Stuffed Pasilla Pepper

Stuffed Pasilla Pepper

If you live in the Pacific Northwest, all you need to do is look outside your window to know that Spring has sprung. The sun is out, the air is crispy, and the cherry blossoms have blossomed.

There is are plenty of things to love about Spring, but a top contender is the return of deliciously seasonal Mexican cuisine – which is exactly what inspired these full-flavored but light-bodied stuffed bell peppers.

These peppers are perfect because 1) they aren’t terribly complicated 2) you can make several components ahead of time, and 3) it only requires a couple spices, despite being totally delicious. Between the spicy pickled veggies, the creamy guacamole, the salty cotija cheese and the crispy black beans it’s impossible to settle on the best part of this dish. And it’s healthy to boot!

Carnivore or vegetarian, you want this on your plate. Stay tuned for the Avocado Margarita recipe pictured below!

Stuffed Pasilla Pepper

Stuffed Pepper and Margarita

Guacamole Ingredients

  • 1 large avocado
  • 2 limes
  • 2 cloves of garlic, finely diced
  • 1/2 red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon jalapeno, finely diced
  • 1 tablespoon cumin
  • salt and pepper, to taste

Pickled Veggie Ingredients

  • 1/2 cup water
  • 1/2 cup white vinegar
  • 1/4 cup salt
  • 1/4 cup sugar
  • 2 tablespoons cumin
  • 2 tablespoons oregano
  • 1 carrot, sliced
  • 1 jalapeno, sliced

Pepper Ingredients

  • 2 pasilla peppers
  • 1 zucchini, cut into 1/2 inch pieces
  • 1 cup black beans, liquid drained
  • 2 tablespoons of cumin powder
  • salt and pepper
  • 1 cup rice, cooked
  • 1/4 cup cotija cheese, crumbled


  1. Pre-heat the oven to 350 degrees and put the pasilla peppers inside. Cook for 20-30 minutes while you prepare the rice, guacamole, and pickled veggies.
  2. To make the guacamole, combine all the ingredients in a large bowl and mash until you hit the consistency you like. Add salt and pepper to taste.
  3. Combine all the pickled veggie ingredients except the carrots and jalapenos into a pot and bring to a boil. Add the carrots and boil for 5 minutes. Add the jalapenos and boil for 2 minutes. Remove from heat and allow the veggies to sit in the pickling liquid.
  4. Heat a dash of olive in a pan to high heat. Season the zucchini with cumin, salt and pepper and saute until they just begin to brown, 3-4 minutes. Add black beans and continue to cook until they begin to crisp.
  5. Stuffing ingredientsRemove the pasilla peppers from the oven, split them open and scoop out the seeds. Drain the liquid from the pickled veggies and combine them with the zucchini, beans, and rice. Stuff the peppers to the brim with the mixture and return to the oven on a baking sheet for 5 minutes.
  6. Remove the peppers from the oven. To serve, plate the stuffed peppers and top with a heaping spoonful of guacamole and cotija cheese.

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