Try this Couscous-Stuffed Poblano Peppers recipe, or contribute your own.
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Roast the poblano peppers
Preheat the oven to 450°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.
Cook the couscous & spinach
Meanwhile, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water; stir to combine. Heat to boiling on high. Once boiling, place the spinach on top of the couscous. Turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir until the spinach is combined and slightly wilted.
Prepare the remaining ingredients & make the dressing
Meanwhile, roughly chop the pickled peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the tahini, the juice of 2 lemon wedges, 2 tablespoons of water, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Whisk until smooth. Taste, then season with salt and pepper if desired.
Make the filling & prepare the peppers
To the pot of cooked couscous and spinach, add the capers, chopped pickled peppers, half the cheese (crumbling before adding), and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Carefully cut a lengthwise slit in each cooled poblano pepper, keeping one side intact. Carefully open each pepper. Using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling.
Stuff & bake the peppers
Evenly stuff each prepared pepper with the filling (you may have extra). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving.
Make the lemon yogurt & serve your dish
Meanwhile, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper. Divide the lemon yogurt between two dishes and spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the almonds, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 458 | ||
Calories from Fat: 129 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 22.6mg | 7 % | |
Sodium 458.1mg | 16 % | |
Potassium 849.3mg | 22 % | |
Total Carbohydrate 69.8g | 21 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 61.7g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
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