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| Chorizo & Rice Stuffed Pasilla Pepper |
The last of the hot Summer weather is the perfect time to finish ripening peppers, and many varieties can be found right now in your local markets. This somewhat mild Pasilla chili is the perfect pepper for stuffing, so that's eactly what I did. The peppers were charred over a open flame then placed in a plastic bag to steam; the charred skin will come right off. A slit is made on the side to remove the chili seeds and membrane which is where most of the heat comes from. Next a mixture of chorizo sausage, diced onions and rice are cooked them spooned into the hollow chili pepper. The peppers are covered with foil in a pan and reheated at 350F for about 20 minutes. I made a fresh Tomatillo salsa to serve with it. A melting cheese would be good with it as well.
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