This is a wonderful recipe my good friend Debbie created. She had a similar dish at a restaurant and developed this from her experience. Now, I have to be honest, when she described this to me I was reluctant. I’m a dyed in the wool carnivore. This frankly sounded like it would taste too healthy! I also thought that without bread or pasta I would never feel full! Boy was I wrong! This was absolutely incredible and very filling. I loved these so much that I made them 2 times within a week. The second time I made them, I ate two of them and so thoroughly stuffed myself I felt sick. Hows that for telling you how fabulous these are! I can’t wait to make them again. They’re unbelievable! Click Here for another one of my favorite Deb recipes.
- 8 Fresh Pasila Peppers Roasted, Peeled and Seeded
- 3 Corn Roasted and Cut From the Cob
- 3 Teaspoons Olive Oil
- 1 Medium Onion Diced
- 4-6 Garlic Cloves Chopped
- 2 Pounds Crimini Mushrooms Sliced
- 3 Zucchini Diced
- 1 Teaspoon Dried Ground Cumin
- 1 Teaspoon Dried Chili Powder
- To Taste Salt
- To Taste Black Pepper
- 8 Ounces Jack or Cheddar Cheese Grated
- 4 Ounces Sour Cream
- 1 -15 Ounce Mild Enchilada Sauce Canned
- Preheat oven to 350 degrees
- In a large nonstick skillet, saute onion until very soft. Add garlic and continue to saute for 2-3 minutes. Add mushrooms and zucchini and continue to cook until all veggies are soft. Add cumin, chili powder, salt, and pepper.
- Stuff peppers until they are half full with cooked veggie mixture. Add a layer of shredded cheese. Fill with more veggie mixture and top with cheese and place in a baking dish. Repeat until all peppers are filled. Cook in the oven until they are heated through and the cheese is melted. Top with a drizzle of the warmed enchilada sauce and a dollop of sour cream and serve.
- Source: Deb P