Pasilla peppers are a perfect pepper to stuff and bake. These stuffed pasilla peppers, aka stuffed poblano peppers, are mild and add a great flavor that bakes into the meat filling.
Bake pasilla peppers into a casserole for a delicious dinner that is perfect for potlucks too. If you love Mexican food as much as we do, check out all of my great gluten free Mexican recipes.
This summer has been a really busy summer for our family. We have been entertaining friends and also going to some fun parties. Many of the parties we have gone to have been potluck this year.
Summer is also fresh pepper season, and pasilla peppers are one of my favorite types of pepper to cook with. You definitely can't go wrong with this Mexican stuffed pepper recipe.
This easy ground beef stuffed pasilla pepper recipe is perfect for an easy dinner. If you love pepper flavor, try this hearty Unstuffed Pepper Soup recipe too!
Here is another family favorite to take to a potluck, Super Cheesy Zucchini Ribbon Lasagna Alfredo.
What are pasilla peppers?
Pasilla peppers are the dried form of poblano peppers and are mild to medium spicy peppers on the large side. There is often confusion in stores, as I found out, where many stores label fresh poblano peppers and pasilla peppers. making them perfect to stuff and bake. I love spicy foods, but I have yet to find a spicy pasilla pepper. Pasilla peppers are in stores year-round, thanks to moderate Mexican weather.
Pasilla Peppers aka Poblano Peppers
The fresh produce section is huge, and when I first saw these big fresh pasilla peppers, I knew they would make a great stuffed pepper dish. Pasilla peppers are also known as poblano peppers. A lot of people wonder if Chile Pasillas are hot.
These peppers have mild to moderate heat, but if you clean out the seeds before making this recipe, they won't be too spicy. Pasilla peppers are mild and widely liked. I also picked up a bunch of spring onions and fresh cilantro to cook into the meat.
You can roast pasilla peppers, but I found they hold up better when they are stuffed with ground beef when they are raw. This way, the flavors all bake together.
Recipe step-by-step directions:
Step 1: Brown lean ground beef with spring onions. Add seasonings. This meat mixture will cook for 10 minutes.
TIP: Drain the fat out of the pan into a paper cup. (Don't dump grease down the sink, it can adhere to pipes causing blockages later on!) Once the fat cools, toss it into the trash.
Step 2: Remove the tops of pasilla peppers and also remove the seeds. In many peppers, a lot of the spice is in the seeds so make sure you remove all of the seeds.
Step 3: Cut the peppers in half lengthwise. They make the perfect vessel to stuff with meat and cheese!
Step 4: Add tomatoes and continue to cook. Stuff each pepper with the meat mixture.
Step 5: Top with corn and shredded cheese. Bake for 30 minutes at 375º F.
Note most shredded cheese brands should be gluten free, but it is important always to read the labels!
More ways to stuff poblanos:
- Roasted chicken and cheddar cheese.
- Make it vegetarian, and stuff your pasilla peppers with Mexican rice and black beans.
- Go vegan and stuff your peppers with quinoa, kidney beans, tomato, and vegan cheese.
- Stuff and bake your pasilla peppers with chili and top with cheddar cheese.
If you love peppers, this Mini Sausage Stuffed Pepper appetizer recipe is fun to serve on game day!
These peppers can range from mild to moderate heat. You will want to remove the seeds when you cut them in half to cut down on the spice level.
This recipe is very easy to make vegan by using vegan meat and cheese.
You can easily make these ahead by making the peppers 1-2 days in advance. Bake when you are ready to serve them.
In the refrigerator, these stuffed pasilla peppers will keep fresh for up to 4 days.
More pepper recipes to try:
- How to Cook Padron Peppers
- Gluten Free Stuffed Peppers (with bell peppers)
- Blistered Shishito Peppers with Garlic
- Gluten Free Hatch Green Chile Apple Pie (you will love the sweet spicy combination of flavors!)
Stuffed Pasilla Peppers
- 1 ½ pounds lean ground beef
- 3-4 in pasilla peppers tops and seeds removed, cut in half lengthwise
- ⅓ cup onions sliced thinly
- 1 clove garlic minced
- 14 ounce can corn drained
- 14.5 ounce can diced tomatoes
- 1 cup shredded Mexican cheese
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 375º F.
- Spray non stick oil in a casserole dish.
- In a large pan, cook ground beef and spring onions.
- Cook until meat is cooked thoroughly.
- Season with salt, chili powder, cumin, and pepper.
- Add diced tomatoes and simmer.
- Place pasilla peppers in casserole dish.
- Fill each pepper with meat mixture.
- Top with corn and Mexican cheese.
- Bake for 30 minutes.
- Top with fresh cilantro.
- *optional sour cream
- You can use any ground meat including beef, turkey, chicken, pork, or even vegan meat!
- Although shredded cheese is usually gluten free, it is good to always check the label.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This looks like just the right amount of spice- I love that you gave other options for things to stuff them with. Yum!
I am so glad to help Katie 🙂
Shashi at SavorySpin
I hadn't heard of Pasilla peppers prior to reading your post so thanks for that and thanks for this recipe - this looks so delicious and comforting!
I hope you can find them Shashi 🙂 If not, feel free to sub green bell peppers.
This looks super tasty! What a great recipe!! My husband will love it if I make this for dinner!
How did your husband like it Camila?
What a simple and beautiful dinner idea. Love it!
Thank you so much Linda 🙂
Hi, at our local farm stand they had beautiful pasilla peppers and although we had never eaten them before, I bought a couple for us to try. They look similar to Anaheims and Poblanos, so why not? I found your recipe and tied it out, although I made it without meat. I used pinto beans instead. This was delicious. A new favorite recipe for us. Thanks for the recipe.
Hi Allyn, I am so glad this recipe worked well for you. I need to try it your way with pinto beans next 🙂 Thank you so much for taking the time to write.