Couscous-Stuffed Peppers

with Yogurt Sauce, Feta Cheese, & Tahini

45 MIN

2 Servings

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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.

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Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

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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.

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.

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!