Fresh Corn and Feta Cheese Stuffed Pasilla Peppers                 with Oven Roasted Potatoes and Chipotle Gravy What a beautiful way to show your family and friends you love them. This dish is a true heart and belly pleaser. Makes 4 servings 4 large pasilla peppers 1/2 tbsp. oil 2 large ears fresh corn, kernels cut from cob 1 c. minced onion 1/4 c. vegetable oil 1/4 c. unbleached flour 1 1/2 c. wheat bread crumbs 2 oz. crumbled feta cheese 1 1/4 c. low fat sour cream salt and pepper 7 small-medium red potatoes 3 tbsp. oil salt and pepper 1 recipe Chipotle Gravy Preheat oven to 425 degrees. Wash and rub peppers with oil and roast in separate pan, turning every 15 minutes to blacken. Cool and skin, pull off stem end and remove seeds. Wash and quarter potatoes, rub with oil, salt and pepper. Roast in 10 X 15 pyrex baking dish for 25 minutes. Turn potatoes in pan Meanwhile make filling: saute onion in oil over medium high heat until golden, add corn and continue cooking until corn is slightly brown. In medium bowl, crumble feta cheese, add bread crumbs, corn mixture, sour cream, salt and pepper. Fill peppers with stuffing. Make Chipotle Gravy. Arrange stuffed peppers in pan with potatoes. Ladle gravy over peppers and potatoes, cover pan with foil, and bake an additional 20 minutes.