Prep 15 mins
Cook 30 mins
My mom used to make this recipe back in Pennsylvania. We didn't have access to fresh Green Chilis then, so she usually used the mild banana peppers that we could find in the grocery stores. Since moving to Arizona, I've been introduced to many amazing versions of chilis. I prefer to make this with New Mexico or Anaheim Green Chilis, but Poblanos will also do. I have also changed her original recipe to use butter instead of margarine and fresh mushrooms, parsley, garlic, and cheese, rather than the preserved stuff. Either way it is good!!!
- 25 chili peppers, cut off top and clean out insides carefully
- 1⁄2 cup butter
- 1 cup mushroom, chopped
- 1 cup cubed bread, stale
- 2 tablespoons parsley, fresh & chopped
- 3⁄4 cup parmigiano-reggiano cheese, fresh grated
- 2 garlic cloves, minced
- 2 eggs, mixed
- Melt butter in a large saute pan and brown mushrooms. Add bread crumbs and garlic,saute for a 2-3 minutes. Add parsley and cheese, cook for another 1-2 minutes. Remove from pan. Add eggs and mix well. Add salt and pepper to taste. Allow to cool.
- Stuff chilis with filling. Bake in a 375 degree oven for 30 minutes. Turn half-way through to ensure proper roasting on both sides.
- Serve with a little extra fresh grated cheese.
- I like to freeze these and keep around for snacking or last minute appetizers.