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Pasilla peppers are a perfect pepper to stuff and bake. They are mild, and add a great flavor that bakes into the filling.
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.
Potlucks can be tricky when your family is gluten free, so we always like to bring a main dish so I know our family has something hearty that we can eat safely.
- 1½ pounds lean ground beef
- 3-4 pasilla peppers, tops and seeds removed, cut in half lengthwise
- 3 spring onions, sliced thinly
- 1 clove garlic, minced
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup shredded Mexican cheese
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper