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

Couscous-Stuffed Poblano Peppers

with Spinach, Raisins & Tahini Dressing

40 MIN
+$6.95/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 yogurt.

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    Dietary Information Wellness

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

    • Nutrition
    • Calories
      840 Cals (est.)
    Couscous-Stuffed Poblano Peppers with Spinach, Raisins & Tahini Dressing
    • 2 Skin-On Salmon Fillets
    • ½ cup Yellow Couscous
    • 2 Poblano Peppers
    • 1 clove Garlic
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Capers
    • 2 Tbsps Tahini
    • 3 oz Baby Spinach
    • 2 Tbsps Sliced Roasted Almonds
    • ½ cup Plain Nonfat Greek Yogurt
    • 1½ oz Feta Cheese
    • ½ oz Pickled Peppadew Peppers
    • 1 tsp Preserved Lemon Purée

    Tips from Home Chefs

    Roast the peppers
    1 Roast the 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 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 peppadew peppers. 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, lemon purée, 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 peppadew 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 & roast the peppers
    5 Stuff & roast the peppers

    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.

    6 Roast the fish

    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.

    Roast the fish
    Season the yogurt & serve your dish
    7 Season the yogurt & serve your dish

    Meanwhile, in a bowl, combine the yogurt and a drizzle of olive oil. Season with salt and pepper. Divide the seasoned yogurt between two dishes and spread into an even layer. Top with any remaining filling and the roasted peppers. Garnish with the almonds, remaining cheese (crumbling before adding), and a drizzle of olive oil.  Serve the roasted fish on the side. Enjoy!

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