Chicken and Black Bean Stuffed Pasilla Peppers

I love stuffing pasilla peppers with different ingredients. I had leftover Southwestern Roasted Chicken to use up so I decided to mix the chicken with black beans, cilantro, onion, bell peppers, jalapeno, sharp cheddar cheese and some seasonings then stuff the mixture into the pasilla peppers. I topped each baked stuffed pepper with guacamole and served them with a side of salsa. Words can't describe how good this dish was! My husband and I both LOVED these stuffed peppers. They were spicy, flavorful and so delicious. I HIGHLY recommend this recipe for anyone who loves Mexican food.

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

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