Pasilla peppers are great for stuffing because they should not contain any heat, especially when the seeds are removed. If you are sensitive to spice, just forgo the hot sauce, jalepeno and use very little chili powder, and you will do just fine!
You will need:
- Pasilla peppers
- Jalapeno (optional)
- Onion (I prefer sweet yellow)
- Chili Powder
- Hot Sauce
Set the oven at 450 degrees. Finely chop your onion, jalepeno (remove the seeds), and garlic then toss it in a pan with a little bit of water and a drop of olive oil* (optional). While the onion starts to sweat, turn your zucchini into small cubes and add them to the mix. Drain your tofu and crumble it into the mixture, lower the heat setting slightly… add your dried spices, just as much as you feel like… personally, I season the heck out of everything.
While that is doing its thing, you’re going to prepare your peppers for stuffing. Most pasilla peppers are almost shaped like a triangle, choose the flat side (so that it doesnt tip over when you set it on its side), and cut a small pizza shaped slice out of the top, remove the seeds and stem (or leave the stem for decoration), add your scramble to the pepper, filling it as much as possible and place your stuffed pepper on a baking sheet, insert into the oven. The cook time will depend on how many peppers you’re doing, so just check them every 5 to 8 minutes, they are done when the pepper has began to wilt and soften.
Prepare your garnish, avocado, cilantro, hot sauce, and plate that baby up!
Hope you enjoy!!