Ingredients:

  • 8 Large Pasilla Peppers
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea salt
  • 2 cups Cooked Long-Grain Rice
  • 6 cloves Garlic, minced
  • 0.5 cup Fresh Cilantro, finely chopped
  • 0.25 cup Fresh Flat-leaf Parsley, finely chopped
  • 1 tbsp Unsalted Butter, melted
  • 0.5 cup Monterey Jack or Oaxaca Cheese, shredded
  • 0.5 tsp Cracked Black Pepper
  • 0.25 cup Mexican Crema
  • 1 tbsp Lime juice

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. Slice a long slit down the side of each of the 8 Large Pasilla Peppers, being careful not to cut all the way through. Reach in and gently remove the seeds and white membranes.
  3. In a large bowl, combine the 2 cups Cooked Long Grain Rice with the 6 cloves minced Garlic, 0.5 cup chopped Cilantro, and 0.25 cup chopped Parsley. Stir in the 1 tbsp melted Butter and the 1 tbsp Lime juice.
  4. Fold the 0.5 cup shredded Monterey Jack cheese into the rice mixture. Spoon the filling into each pepper, packing it firmly but not so tight that the pepper rips.
  5. Rub the outside of the peppers with the 2 tbsp Extra Virgin Olive Oil and sprinkle with 1 tsp Sea salt and 0.5 tsp Black Pepper. Place them on a baking sheet, slit side up.
  6. Bake for 35 minutes until the pepper skins are blistered and the cheese is bubbling.
  7. Remove from the oven and let them sit for 5 minutes. This allows the filling to set so it doesn't spill out when you serve it.
  8. Whisk the 0.25 cup Mexican Crema with a pinch of salt. Drizzle it over the warm peppers and garnish with any extra herbs you have left over.