Vegan Stuffed Pasilla Peppers with Spicy Pesto

Vegan Stuffed Pasilla Peppers with Spicy Pesto

Pasilla Peppers are perfect for stuffing!  Spicy and hearty and all plant-based.

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Vegan Stuffed Pasilla Peppers with Spicy Pesto
stuffed pasilla peppers
Votes: 1
Rating: 4
You:
Rate this recipe!
Course Dinner
Cuisine Latin
Keyword peppers
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Spicy Pesto
Quinoa
Stuffed Peppers
Course Dinner
Cuisine Latin
Keyword peppers
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Spicy Pesto
Quinoa
Stuffed Peppers
stuffed pasilla peppers
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
Spicy Pesto
  1. Mix all ingredients in a food processor and blend on high for about a minute.
Quinoa
  1. Before cooking, rinse quinoa thoroughly. Place quinoa in a fine mesh strainer and rinse under cold running water for about 30 seconds to a minute.
  2. In a saucepan, combine quinoa, broth, and taco seasoning. Bring to a boil.
  3. Reduce to a simmer, cover and cook until quinoa is slightly translucent, about 15-20 minutes. Set aside.
Stuffed Peppers
  1. Place peppers in oven and broil on high until very slightly charred and soft enough to cut through easily, about 1-2 minutes. Remove from oven & cut a slit down the middle of the peppers lengthwise. Use a spoon to remove as many seeds as you can. Set peppers aside.
  2. Heat oven to 400°
  3. In a pan on medium high heat, add two teaspoons oil. When oil is hot, add soyrizo & cook according to package directions. Add garlic, corn, and quinoa. Cook an additional 5 minutes on medium high heat.
  4. Remove pan from heat and toss the cheese in the mixture. Brush each pepper with remaining teaspoon of oil.
  5. Once soyrizo mixture is cool enough to handle, begin stuffing the peppers. Stuff each pepper generously with stuffing mixture and place in an oven safe pan. Bake for 30 minutes.
  6. Top each pepper with an additional teaspoon of shredded cheese and bake an additional 10 minutes.
  7. Remove peppers from oven and let sit at room temperature for 5-10 minutes before serving.
  8. Garnish with pesto, red onion, and cilantro & enjoy!
Recipe Notes

Get your Pasilla peppers here.

Recipe from Eat Figs not Pigs.

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