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

Couscous-Stuffed Peppers

with Yogurt Sauce, Feta Cheese, & Tahini

Group Created with Sketch. 45 min
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Vegetarian
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 810 Cals/serving
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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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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! 

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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: