Stuffed Pasilla Peppers in Roasted Garlic Sauce Pasilla chile peppers stuffed with quinoa, jack cheese, corn, cilantro and baked in a roasted garlic sauce featuring DOLE® Garden Soup Roasted Garlic Tomato Basil
1 cup cooked quinoa,
1 cup shredded jack cheese, divided,
1/2 cup frozen corn, partially thawed,
3 tablespoons nonfat plain yogurt,
1/4 cup chopped parsley,
1/4 cup chopped cilantro,
1/4 teaspoon salt,
1/4 teaspoon cayenne pepper,
1 carton (26 oz.) DOLE® Garden Soup Roasted Garlic Tomato Basil, divided,
4 pasilla chile peppers,
Step 1: Preheat oven to 375°F. Spray 13 x 9-inch baking dish with cooking spray.
Step 2: Mix together quinoa, 3/4 cup jack cheese, corn, yogurt, parsley, cilantro, salt, cayenne pepper, and 3 tablespoons soup.
Step 3: Cut off stem and deseed peppers. (Peppers can be roasted and skinned if desired.) Stuff peppers with equal amounts of quinoa mixture.
Step 4: In prepared pan, pour 1 cup of soup on bottom of dish, lay peppers on top and pour remainder of soup over peppers. Sprinkle with remaining 1/4 cup cheese. Cover dish with foil.
Step 5: Bake 45 minutes. Remove foil and bake uncovered additional 15 minutes.