Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Couscous-Stuffed Poblano Peppers
with Spinach, Raisins & Tahini Dressing
40 MIN
+$2.95/serving
2 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
-
NutritionPER SERVING
-
Calories860 Cals (est.)
View Full Nutrition
Download
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.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
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
step-by-step
instructions
1
Roast the poblano 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.
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.
5
Roast the fish
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.
6
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.
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 roasted fish. Garnish with the almonds, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!
1
Roast the poblano 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.
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.
5
Roast the fish
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.
6
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.
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 roasted fish. Garnish with the almonds, remaining cheese (crumbling before adding), and a drizzle of olive oil. Enjoy!
Tips from Home Chefs