Cheesy Stuffed Pasilla Peppers

• 4 large fresh pasilla peppers
• 1 lb ground beef or ground turkey
• 1 cup fresh corn kernels
• 2 Roma tomatoes, diced
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups shredded Monterey Jack or Mexican-blend cheese, divided
• 1 Tbsp olive oil
• 1 lime
• Fresh cilantro, optional

1. Prepare the peppers. Heat the oven to 400°F. Slice each pasilla pepper lengthwise and remove the seeds and membranes. Arrange cut-side up in a lightly greased baking dish.
2. Give them a head start. Brush the peppers lightly with olive oil and bake for 10 minutes while you prepare the filling.
3. Cook the filling. Brown the ground beef in a large skillet over medium-high heat, cooking to an internal temperature of 160°F. Add the onion and cook until softened, about 3–4 minutes. Drain excess grease if necessary.
4. Add the vegetables. Stir in the corn, Roma tomatoes and garlic. Cook another 3–4 minutes.
5. Season. Add the cumin, chili powder, smoked paprika, salt and black pepper. Stir in the cooked rice and ½ cup cheese. Squeeze in the juice of half the lime and remove from the heat.
6. Stuff the peppers. Divide the filling among the partially roasted pasilla halves. Don't be afraid to pile it high.
7. Add the cheese. Sprinkle the remaining cheese generously over the peppers.
8. Bake. Return to the oven for 15–20 minutes, until the peppers are tender and the cheese is melted and beginning to brown.
9. Finish and serve. Squeeze the remaining lime over the peppers and top with fresh cilantro, if desired.

Farm-fresh tip: Pasillas can vary in heat from pepper to pepper. Removing the seeds and inner membranes helps keep the finished dish milder.

Make it vegetarian: Skip the meat and use 1 can of drained black beans instead. With the fresh corn, Roma tomatoes and rice, you'll still have a hearty filling.