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

Couscous-Stuffed Poblano Peppers

with Spinach, Raisins & Tahini Dressing

40 MIN
$13.94/serving 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.
    15 green SmartPoints® per serving
    12 blue SmartPoints® per serving
    12 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW™ Approved Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    ingredients
    Couscous-Stuffed Poblano Peppers with Spinach, Raisins & Tahini Dressing
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ½ cup Yellow Couscous
    • 2 Poblano Peppers
    • 1 Lemon
    • 1 clove Garlic
    • 1½ Tbsps Golden Raisins
    • 3 oz Baby Spinach
    • 1 Tbsp Capers
    • 2 Tbsps Tahini
    • 1 oz Pickled Goathorn Peppers
    • 2 Tbsps Sliced Roasted Almonds
    • ½ cup Plain Nonfat Greek Yogurt
    • 1½ oz Feta Cheese
    Roast the poblano peppers
    1 Roast the poblano peppers

    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.

    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; 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 the spinach is combined and slightly wilted.

    Roast the chicken
    3 Roast the chicken

    Meanwhile, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan and drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Prepare the remaining ingredients & make the dressing
    4 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 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.

    Make the filling & prepare the peppers
    5 Make the filling & prepare the peppers

    To the pot of cooked couscous and spinach, add the capers, chopped pickled peppers, half the cheese (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.

    Stuff & bake the peppers
    6 Stuff & bake the peppers

    Evenly 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
    7 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, the baked peppers, and sliced chicken. Garnish with the almonds, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!

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    Roast the poblano peppers
    1 Roast the poblano peppers

    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.

    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; 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 the spinach is combined and slightly wilted.

    Cook the couscous & spinach
    Roast the chicken
    3 Roast the chicken

    Meanwhile, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan and drizzle with olive oil. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 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 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.

    Prepare the remaining ingredients & make the dressing
    Make the filling & prepare the peppers
    5 Make the filling & prepare the peppers

    To the pot of cooked couscous and spinach, add the capers, chopped pickled peppers, half the cheese (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.

    6 Stuff & bake the peppers

    Evenly 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.

    Stuff & bake the peppers
    Make the lemon yogurt & serve your dish
    7 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, the baked peppers, and sliced chicken. Garnish with the almonds, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!

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