These roasted peppers are filled with healthy red quinoa and pesto shrimp making this an elegant looking meal that is actually quick and simple to make yet bursting with flavor. This would be a tasty and very healthy Friday night meat-free dinner during Lent.
Select firm, meaty peppers without wrinkles. Rinse thoroughly to remove dust particles.
Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.
Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin.
Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.
Prepare the filling:
Pat shrimp dry using paper towels. Add olive oil and butter to a non-stick or cast iron skillet set to medium high heat. After the butter has melted, add shrimp. Cook until shrimp is thoroughly cooked, about 3 to 5 minutes.
Add pesto and red pepper flakes and toss until combined and set aside.
Preheat oven to 350 degrees F.
Stuff each pasilla chile with cooked quinoa, shrimp mixture, and top with shredded cheese.
Place stuffed pasillas on a baking sheet or skillet and bake for 10 to 12 minutes until cheese is completely melted and slightly golden brown on top.
Sprinkle with chopped green onions, if using.
Pasillas might be challenging to find, so you can substitute with poblanos, which are readily available at grocery stores year-round.