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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


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


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




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


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


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


4 fresh pasilla chile peppers


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


remaining soup

remaining 1/4 cup jack cheese


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.



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

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