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

with Spinach, Raisins & Tahini Dressing

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.
    12-13 PersonalPoints range per serving
    To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

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

    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 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
    • 1½ Tbsps Golden Raisins
    • 3 oz Baby Spinach
    • 1 Tbsp Capers
    • 2 Tbsps Tahini
    • 2 Tbsps Sliced Roasted Almonds
    • ½ cup Plain Nonfat Greek Yogurt
    • 1½ oz Feta Cheese
    • ½ oz Pickled Peppadew Peppers
    time-saving
    tips & techniques
    Roast the peppers
    1 Roast the peppers

    Place an oven rack in the center of the oven; preheat 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 combined and the spinach is 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 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
    4 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
    5 Stuff & bake the peppers

    Evenly stuff each prepared pepper with the filling (you may have extra for serving). 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, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy! 

    Tips from Home Chefs

    Roast the peppers
    1 Roast the peppers

    Place an oven rack in the center of the oven; preheat 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 combined and the spinach is 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 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.

    4 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.

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

    Evenly stuff each prepared pepper with the filling (you may have extra for serving). 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, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy! 

    Make the lemon yogurt & serve your dish
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