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

Couscous-Stuffed Poblano Peppers

with Spinach, Raisins & Tahini Dressing

40 MIN
2 Servings
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From the Test Kitchen

These vibrant stuffed peppers are loaded with tahini-dressed couscous, spinach, sweet raisins, and more—then baked in the oven and served over a layer of bright, creamy lemon yogurt.
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Couscous-Stuffed Poblano Peppers with Spinach, Raisins & Tahini Dressing
Title
  • ½ cup Yellow Couscous
  • 2 Poblano Peppers
  • 1 Lemon
  • 1 clove Garlic
  • 3 oz Baby Spinach
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Capers
  • 2 Tbsps Tahini
  • 1 oz Pickled Goathorn Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • ½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
Roast the poblano peppers:
1 Roast the poblano peppers:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes. 

Cook the couscous & spinach:
2 Cook the couscous & spinach:

Meanwhile, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, place the spinach on top of the couscous. Turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir until the spinach is combined and slightly wilted. 

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

Meanwhile, roughly chop the pickled peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a 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. Taste, then season with salt and pepper if desired. 

Make the filling & prepare the peppers:
4 Make the filling & prepare the peppers:

To the pot of cooked couscous and spinach, add the capers, chopped pickled peppers, and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. When cool enough to handle, make a lengthwise slit in each cooled poblano pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands and knife immediately after handling. 

Stuff & bake the peppers:
5 Stuff & bake the peppers:

Stuff each prepared pepper with the filling (you may have extra). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving.

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

Meanwhile, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper. Divide the lemon yogurt between two dishes and spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the almonds and 1 teaspoon of olive oil. Enjoy! 

Tips from Home Chefs

Roast the poblano peppers:
1 Roast the poblano peppers:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes. 

2 Cook the couscous & spinach:

Meanwhile, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, place the spinach on top of the couscous. Turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir until the spinach is combined and slightly wilted. 

Cook the couscous & spinach:
Prepare the remaining ingredients & make the dressing:
3 Prepare the remaining ingredients & make the dressing:

Meanwhile, roughly chop the pickled peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a 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. Taste, then season with salt and pepper if desired. 

4 Make the filling & prepare the peppers:

To the pot of cooked couscous and spinach, add the capers, chopped pickled peppers, and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. When cool enough to handle, make a lengthwise slit in each cooled poblano pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands and knife immediately after handling. 

Make the filling & prepare the peppers:
Stuff & bake the peppers:
5 Stuff & bake the peppers:

Stuff each prepared pepper with the filling (you may have extra). Bake 8 to 10 minutes, or until the filling is heated through and the peppers are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving.

6 Make the lemon yogurt & serve your dish:

Meanwhile, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, and a drizzle of olive oil. Season with salt and pepper. Divide the lemon yogurt between two dishes and spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the almonds and 1 teaspoon of olive oil. Enjoy! 

Make the lemon yogurt & serve your dish:
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