Foodie Crush · by Heidi Larsen★ 4.1 (40)
Cheesy Stuffed Pasilla Peppers Recipe
NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 63%
CARBS 8G6% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 43G75% OF CAL
17G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted pasilla peppers stuffed with cheese, olives, and pimentos. A vegetarian main or hearty side dish.
mainmexican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 fresh pasilla peppers ((or poblanos) )
- 16 ounces grated melting cheese (, about 4 cups (I use a combo of Monterey Jack, mozzarella, or shredded Mexican cheese))
- 6 green onions (, white and green parts chopped)
- 4 ounces black olives (, drained and roughly chopped)
- 4 ounces pimentos (, drained and chopped (or roasted red pepper))
- 1 tablespoon lemon zest
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 1 teaspoon coarsely cracked black pepper
- 1/2 tespoon kosher salt
At a glance
PER SERVING · TIME 60M
CAL 26%·PRO 63%
CARBS 8G6% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 43G75% OF CAL
17G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1806mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 944mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.