Add to Collection
Go to Collections
Goat Cheese Couscous Sun-Dried Tomato Stuffed Poblano Peppers
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!
Servings 6 servings
- 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!