Chicken & Black Bean Stuffed Pasilla Peppers

Chicken and Black Bean Stuffed Pasilla Peppers:
Recipe and photos by For the Love of Cooking.net
2 cups of leftover roasted chicken meat, shredded
1/2 cup of black beans, drained and rinsed
1/2 cup of sharp cheddar cheese
2 tbsp red and yellow bell pepper, diced
2 tbsp red onion, diced
2 tbsp cilantro, chopped
1/2 small jalapeno, diced
1 clove of garlic, minced
Sea salt and fresh cracked pepper to taste
Dash of oregano
Dash of cumin

Cilantro Lime Sour Cream Sauce:
1 cup of sour cream (I use fat free)
1-2 tbsp sweet yellow onion, finely chopped
2 tbsp fresh cilantro, finely chopped (chop some extra for garnish)
Juice of one lime
Sea salt and fresh cracked pepper to taste

Combine the chicken, black beans, bell pepper, onion, cilantro, jalapeno, 2 tbsp shredded sharp cheese, minced garlic, oregano, cumin, sea salt and fresh cracked pepper, to taste. Mix all ingredients thoroughly.

Clean the pasilla peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.

Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.

Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the chicken and black bean mixture. Top each pepper with the remaining cheese.

Place in the oven and bake uncovered for 15 minutes or until the chicken is warmed through and the cheese is melted. Serve with guacamole and fresh salsa. Enjoy.

Number of Servings: 4

Recipe submitted by SparkPeople user CBWALLES1.