Go Back
+ servings
Stuffed Chilis

Stuffed Chilis

Course Main Course
Cuisine American
Keyword Stuffed Chilis
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 477kcal
Author Kathleen


  • 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


Calories: 477kcal | Carbohydrates: 34g | Protein: 24g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 542mg | Potassium: 1837mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6015IU | Vitamin C: 30.2mg | Calcium: 503mg | Iron: 3.7mg