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

Couscous-Stuffed Poblano Peppers

with Spinach, Raisins & Tahini Dressing

Group Created with Sketch. 40 min
Vegetarian Diabetes Friendly Mediterranean Diet i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 470 Cals/serving
  • View All
    Nutrition Label
    Download

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.
CLICK FOR RECIPE CARD

Get Cooking
Blue Apron, a proud supporter of
Ada foodhub logo tm wht spoon
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: