Tuffy's Chorizo Stuffed Pasilla Peppers by Chef Paula "Tuffy" Eldridge

 

Tuffy's Chorizo Stuffed Pasilla Pepper's 

 A great appetizer, or side dish Preparation: 30 to 45 minutes Cooking: 25 to 35 minutes Total: 1 h 00 Yield: 5 or 6 Peppers

Ingredients :

* 1# of Tuffy's Chorizo (see recipe) or use your favorite store brand 

* 4 to 6 Pasilla Pepper

* Cilantro for Garnish 

Procedure:

1. With a sharp pairing knife, cut the tops off of the peppers 2. Remove all the insides of the pepper attached to the stem, rough chop, and add to the Chorizo. Discard veins and seeds. This step adds flavor and also eliminates waste. 3. Using a pipping bag, or simply cut a tip off your zip lock bag, and pipe the chorizo into each pepper until firm. Try not to overfill. 4. Set the pepper aside and preheat your over to 375 degrees. 5. Line a baking dish or oven-proof pan with foil and place the stuffed peppers on the dish. They should not be crowded or they will steam and not blister 6. Cook the peppers for 15 minutes then check them and turn them. Cook until the pepper blister and the stuffing is 165 degrees. If the Peppers are beginning to char, reduce the temperature to 350 degrees, cover with foil and cook to temp. 7. Let the peppers cool for at least five minutes, and plate them with your favorite salsa, sauce, or condiments. 8. Garnish 

Optional Ingredients:

You can also get creative. Try baby bell peppers, red bells, jalapeño poppers, or habaneros...if you dare! 

Cookware:

 A paring knife 

A piping bag, the zip lock with the tip cut off, or a spoon