Stuffed to capacity with soft goat cheese, tender couscous, and flavorful sun-dried tomatoes, these stuffed poblano peppers are a cinch to put on the dinner table and PACKED with flavor!
Hello, don’t mind me. Just over here stuffing my poblano peppers with ALL the summer things.
And goat cheese. Holy heck I love goat cheese, so yes it belongs in stuffed poblano peppers. End of story.
And while we’re talking about things to obsess over…..why not throw some couscous, sun-dried tomatoes, and spinach into the party?
PSA: if slightly spicy peppers aren’t your thing DO NOT let that deter you away from this recipe! You can easily swap out sweet peppers for the poblanos. Equally amazing, equally stuff-in-yer-face worthy.
Let’s get this stuffin’ business underway! Prep your peppers by coring out the seeds and such and then it’s time for the all-time important couscous stuffing.
Saute a few garlic cloves + diced onion around until fragrant and then throw a few handfuls of fresh spinach, sun-dried tomatoes, and cooked couscous into the pan and let all the flavors meld together.
Pile it all in those GORGEOUS peppers and dot some goat cheese on top. And by dot, I mean heavily cover. It’s the right way to do cheese as we all know.
They roast up SO beautifully. They’re just a little bit spicy and that filling is LOADED with all the summer flavors. They’re also amazing cold OR hot!
Also amazing with even more goat cheese on top. Surprising?
Goat Cheese Couscous Sun-Dried Tomato Stuffed Poblano Peppers
- 3 medium poblano peppers, cut in half and seeds removed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh baby spinach
- 1 cup hot cooked couscous
- 1/2 cup thinly sliced oil-packed sun-dried tomatoes
- 2 tablespoons lemon juice
- 1/2 cup crumbled goat cheese
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Place poblano pepper halves in a medium baking dish. Preheat oven to 400F.
- In a medium skillet over medium-high heat, heat olive oil until shimmery. Add onion to pan and saute several minutes until translucent. Add garlic and spinach and saute 1 minute longer until spinach is wilted.
- Reduce heat to medium and add couscous, sun-dried tomatoes, and lemon juice. Saute several minutes until heated through. Season with salt and pepper to taste and toss in crumbled goat cheese and parsley.
- Fill poblano peppers with couscous filling. Bake peppers at 400F 20-25 minutes or until peppers are tender and filling is hot. Serve warm and enjoy!