Today I used a little creativity to prepare a mouth-watering thick-skinned pasilla chili filled with quinoa, tuna, and black chickpeas. The pasilla chili is common in Mexican cooking and tastes like fresh bursting pepper. It is perfect to serve as a healthy option for a meal. Hope you all enjoy my simple and spicy recipe.

Ingredients:
5-6 pasilla peppers, cut into half, deseeded
1 cup cooked quinoa
1 cup cooked chickpeas
1 can tuna can, 5.1 oz (drain all the water before cooking)
1 teaspoon ‘chat masala’
1 tablespoon lime juice
Salt as needed
2 tablespoons extra-virgin olive oil, plus more for garnishing

For guacamole:
2 avocados, peeled and deseeded
3-4 cloves garlic, crushed
1 teaspoon chili powder
1 tablespoon lime juice
1 red onion, small size, chopped finely
4-5 cherry tomatoes, cut into half
1 tablespoon coriander, chopped finely
Salt as needed

Method:

Preparing pasilla chili filling:

In a large mixing bowl, add quinoa, black chickpeas, ‘chat masala’, lime juice, salt, and tuna fish. Mix well until it all comes together. Set aside.

Preparing guacamole:
In a mixing bowl, add avocado, lime juice, garlic, onion, cherry tomatoes, red chili, cilantro, and salt. Mix together until it becomes smooth.

Assembling:
In a chili, stuff the prepared quinoa, black chickpeas, and tuna mixture. Repeat the same steps with the remaining peppers and set aside.

Cooking:
Heat olive oil large heavy skillet over medium heat. Add prepared stuffed pasilla chili, cover, and cook on low-medium heat for 15-20 minutes until the peppers are soft and tender.  Then serve the peppers with the prepared guacamole on top. Season with salt and extra-virgin olive oil.