Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat the oven to 450°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with 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.
Meanwhile, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water; stir to combine. 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 combined and the spinach is slightly wilted.
Meanwhile, roughly chop the red peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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.
To the pot of cooked couscous and spinach, add the capers, chopped red peppers, half the feta (crumbling before adding), and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Carefully cut 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 immediately after handling.
Evenly stuff each prepared pepper with the filling (you may have extra for serving). Roast 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.
Meanwhile, line a separate sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer the seasoned fish to the sheet pan, skin side down. Roast 10 to 13 minutes, or until lightly browned and cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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, the stuffed peppers, and roasted fish. Garnish with the almonds, remaining feta (crumbling before adding), and a drizzle of olive oil. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Place the poblano peppers on a sheet pan. Drizzle with 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.
Meanwhile, in a medium pot, combine the couscous, raisins, a big pinch of salt, and 3/4 cup of water; stir to combine. 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 combined and the spinach is slightly wilted.
Meanwhile, roughly chop the red peppers. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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.
To the pot of cooked couscous and spinach, add the capers, chopped red peppers, half the feta (crumbling before adding), and dressing. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Carefully cut 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 immediately after handling.
Evenly stuff each prepared pepper with the filling (you may have extra for serving). Roast 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.
Meanwhile, line a separate sheet pan with foil. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer the seasoned fish to the sheet pan, skin side down. Roast 10 to 13 minutes, or until lightly browned and cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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, the stuffed peppers, and roasted fish. Garnish with the almonds, remaining feta (crumbling before adding), and a drizzle of olive oil. Enjoy!
Tips from Home Chefs