Couscous-Stuffed Poblano Peppers with Spinach, Raisins & Tahini Dressing

Couscous-Stuffed Poblano Peppers with Spinach, Raisins & Tahini Dressing

Stuffed peppers loaded with tahini goodness served over a bright lemony yogurt. Serve it as a side dish or as a main. Perfect for vegetarians or anyone trying to cut down on meat.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 2 tbsp almonds
  • 1.5 oz cheese
  • 1.7 tbsp oil
  • oil
  • 4 oz yogurt
  • 8 lemon wedge
  • 2 poblano pepper
  • 3 tsp capers
  • 1 oz Hungarian pickled goathorn pepper
  • 2 tbsp tahini
  • 7 oz water
  • 4 oz couscous
  • 1.5 tbsp raisins
  • salt
  • Step 1

    Step 1

    Garnish with the ingredients.

  • 2 tbsp almonds
  • 0.75 oz cheese
  • 1 tsp oil
  • Step 2

    Top with any remaining filling and the baked peppers.

    Step 3

    Divide the lemon yogurt between two dishes and spread into an even layer.

    Step 4

    Season with salt and pepper.

    Step 5

    In a bowl, combine the ingredients.

  • 0.5 cup yogurt
  • 6 lemon wedge
  • oil
  • Step 6

    Remove from the oven. Let stand.

    Step 7

    Set in the oven to bake 8 to 10 minutes.

    Step 8

    Evenly stuff each prepared pepper with the filling (you may have extra).

    Step 9

    Carefully open each pepper. Using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling.

    Step 10

    Carefully cut a lengthwise slit in each cooled poblano pepper, keeping one side intact.

    Step 11

    Leaving the oven on, remove from the oven. Set aside to cool.

    Step 12

    Place in the oven to roast 12 to 14 minutes.

    Step 13

    Place the poblano peppers on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat.

  • 2 poblano pepper
  • 1 tsp oil
  • Step 14

    Place an oven rack in the center of the oven, then set oven to 450°F.

    Step 15

    Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

    Step 16

    To the pot of cooked couscous and spinach, add the ingredients and the dressing.

  • 1 tbsp capers
  • 1 oz Hungarian pickled goathorn pepper
  • 0.75 oz cheese
  • Step 17

    Whisk until smooth. Taste, then season with salt and pepper if desired.

    Step 18

    In a bowl, combine the ingredients.

  • 2 tbsp tahini
  • 2 lemon wedge
  • 2 tbsp water
  • 1 tbsp oil
  • Step 19

    Stir until the spinach is combined and slightly wilted.

    Step 20

    Place the spinach on top of the couscous. Turn off the heat. Cover and let stand 6 to 8 minutes

    Step 21

    Raise heat to high.

    Step 22

    In a medium pot, combine the ingredients; stir to combine.

  • 0.5 cup couscous
  • 1.5 tbsp raisins
  • salt
  • 0.75 cup water
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