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Couscous-Stuffed Peppers Fill 1 Created with Sketch.

with Yogurt Sauce, Feta Cheese, & Tahini

Mediterranean Diet
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 810 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

These vibrant stuffed peppers are loaded with fluffy couscous tossed with sweet carrots and raisins in a lemon-tahini dressing—then baked and served over a bright, cooling layer of lemon-seasoned yogurt.

Get Cooking
fresh
ingredients
Couscous-Stuffed Peppers with Yogurt Sauce, Feta Cheese, & Tahini
Title
  • 1 cup Yellow Couscous
  • 2 Poblano Peppers
  • 1 Lemon
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1½ oz Feta Cheese
  • 3 Tbsps Roasted Almonds
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Capers
  • ½ cup Plain Greek Yogurt
  • 2 Tbsps Tahini
  • 2 oz Pickled Goathorn Peppers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the poblano peppers:
1 Prepare & roast the poblano peppers:

Preheat the oven 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 & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

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). 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.

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 peppers (you may have extra filling). Bake 5 to 6 minutes, or until the peppers are browned and 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!

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

Preheat the oven 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 & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

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). 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.

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 peppers (you may have extra filling). Bake 5 to 6 minutes, or until the peppers are browned and 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: