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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Stuffed Pasilla Peppers in Roasted Garlic Sauce

Prep Time 25 minutes
Total Time 90 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 4
Nutrition facts

About

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

Ingredients 10

Ingredients

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
pasilla chile peppers

Steps

STEP1

Direction

Preheat oven to 375°F. Spray 13 x 9-inch baking dish with cooking spray.

STEP2
Ingredients

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

Direction

Mix together quinoa, 3/4 cup jack cheese, corn, yogurt, parsley, cilantro, salt, cayenne pepper, and 3 tablespoons soup.

STEP3
Ingredients

4 fresh pasilla chile peppers

Direction

Cut off stem and deseed peppers. (Peppers can be roasted and skinned if desired.) Stuff peppers with equal amounts of quinoa mixture.

STEP4
Ingredients

remaining soup

remaining 1/4 cup jack cheese

Direction

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.

STEP5

Direction

Bake 45 minutes. Remove foil and bake uncovered additional 15 minutes.

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