Try this Pasilla Rellenos recipe, or contribute your own.
Suggest a better descriptionHeat broiler in oven. Roast pasilla pepper under broiler until lightly blackened and blistered. Place peppers in paper sack and seal. Let them sweat and cool for 15 minutes Meanwhile, saute onion and bell pepper in sauce pan until soft. Add black beans and mash a small portion of them. Heat veggies and reserve. Peel blackened skin off pasillas. Gently remove stem and butterfly open, scraping out seeds. Stuff with veggie mixture and roll up. Grate small amount of parmesan cheese over peppers and broil until cheese melts. ~-created 6-1-96 Posted to Digest eat-lf.v097.n088 by Joel Schwarz
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 310 | ||
Calories from Fat: 41 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 754.8mg | 20 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 31.9g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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