Couscous-Stuffed Peppers with Yogurt Sauce, Feta Cheese, & Tahini

Couscous-Stuffed Peppers

with Yogurt Sauce, Feta Cheese, & Tahini

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These vibrant stuffed peppers are loaded with fluffy couscous, sweet carrots and raisins, and briny feta—all brought together with a nutty tahini-lemon dressing. We’re baking the peppers to deliciously meld their flavors, then serving them over a bright, cooling layer of lemon-seasoned yogurt.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the poblano peppers:
1 Prepare & roast the poblano peppers:

Place an oven rack in the center of the oven, then preheat to 475°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove and discard the ribs and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side up. Roast 11 to 13 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Cook the couscous:
2 Cook the couscous:

While the peppers roast, in a small pot, combine the couscous, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the couscous cooks, peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the pickled peppers. Roughly chop the almonds. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a large 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; season with salt and pepper to taste. 

Cook the carrots & make the filling:
4 Cook the carrots & make the filling:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the capers, chopped pickled peppers, and raisins; cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Transfer to the pot of cooked couscous. Add the dressing and cheese (crumbling before adding). Stir to combine; season with salt and pepper to taste. 

Assemble & bake the peppers:
5 Assemble & bake the peppers:

Using a spoon, tightly pack the filling into the roasted poblano peppers (you may have extra filling). Bake 5 to 6 minutes, or until the peppers are softened. Remove from the oven and let stand 2 minutes.

Make the yogurt sauce & serve your dish:
6 Make the yogurt sauce & serve your dish:

While the peppers bake, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the yogurt sauce between 2 dishes and spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the chopped almonds and a drizzle of olive oil. Enjoy! 

Tips from Home Chefs

Prepare & roast the poblano peppers:
1 Prepare & roast the poblano peppers:

Place an oven rack in the center of the oven, then preheat to 475°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut off and discard the stems of the poblano peppers; halve lengthwise, then remove and discard the ribs and seeds. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange cut side up. Roast 11 to 13 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

2 Cook the couscous:

While the peppers roast, in a small pot, combine the couscous, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork.

Cook the couscous:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the couscous cooks, peel the carrots; halve lengthwise, then thinly slice crosswise. Roughly chop the pickled peppers. Roughly chop the almonds. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a large 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; season with salt and pepper to taste. 

4 Cook the carrots & make the filling:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the capers, chopped pickled peppers, and raisins; cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Transfer to the pot of cooked couscous. Add the dressing and cheese (crumbling before adding). Stir to combine; season with salt and pepper to taste. 

Cook the carrots & make the filling:
Assemble & bake the peppers:
5 Assemble & bake the peppers:

Using a spoon, tightly pack the filling into the roasted poblano peppers (you may have extra filling). Bake 5 to 6 minutes, or until the peppers are softened. Remove from the oven and let stand 2 minutes.

6 Make the yogurt sauce & serve your dish:

While the peppers bake, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste. Divide the yogurt sauce between 2 dishes and spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the chopped almonds and a drizzle of olive oil. Enjoy! 

Make the yogurt sauce & serve your dish:
Browse Steps
1 of 6