Go Back
+ servings

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!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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!