The Zesty Poblano Peppers & Cherry Tomato Couscous Recipe

Nestled in my kitchen, a vibrant poblano peppers stuffed with cherry tomato israeli couscous recipe promises a delightful culinary adventure.

Colorful ingredients dance across my cutting board, waiting to create magic.

Mexican-inspired flavors mingle with Mediterranean touches, sparking unexpected combinations.

Peppers gleam with potential, their deep green skin promising rich, smoky undertones.

Couscous kernels promise a light, fluffy texture that complements the robust poblano’s character.

Each bite weaves together fresh ingredients into a harmonious symphony of taste.

Poblano Peppers Stuffed with Cherry Tomato Couscous

• Craft Flavor-Packed Peppers: Poblano peppers transform into a gourmet dish with complex, layered tastes from roasted tomatoes, orange cream sauce, and toasted couscous.
• Master Culinary Technique: Learn professional cooking methods like roasting tomatoes, toasting couscous, and properly charring peppers under the broiler for restaurant-quality results.
• Create Colorful Dinner Presentation: Vibrant poblano peppers stuffed with golden couscous and drizzled with creamy sauce make an impressive meal that looks as spectacular as it tastes.
• Customize with Ease: Adjust spice levels by removing seeds, swap ingredients, or add pomegranate seeds for personal flair while maintaining the recipe's core deliciousness.

Ingredients Needed to Prepare Stuffed Poblano Peppers

• Poblano Peppers: Large green peppers with a mild to medium heat level that provide the base for this stuffed dish.
• Israeli Couscous: Small round pasta pearls that create a hearty and flavorful filling for the stuffed peppers.
• Olive Oil, Butter, Dark Brown Sugar: Ingredients that contribute to caramelization, richness, and cooking technique.

• Peeled Tomatoes, Tomato Paste: Fresh tomatoes and concentrated tomato paste that create a rich and deep tomato flavor.
• White Wine, Orange Juice, Heavy Cream: Ingredients that add complexity, brightness, and creaminess to the sauce.
• Salt, Pepper: Essential seasonings that enhance and balance the overall flavor profile.

• Cherry Tomatoes, Onion, Garlic: Fresh vegetables that add sweetness, depth, and aromatic qualities to the dish.
• Pomegranate Seeds: Optional garnish that provides a burst of color and tangy sweetness.

Step-by-Step Guide to Stuffed Poblano Peppers

Step 1: Prepare Roasted Tomatoes

Preheat the oven to 450°F. Line a baking sheet with foil.

Tear open peeled tomatoes over a bowl, removing liquid and seeds. Strain and discard seeds.

Spread tomatoes on the baking sheet and sprinkle with dark brown sugar. Bake for 30 minutes until liquid evaporates and tomatoes darken.

Scrape tomatoes into a bowl and let cool slightly.

Step 2: Create Tomato Cream Sauce

Melt butter in a pan over medium-high heat.

• Diced onion
• Tomato paste

Cook until softened. Add white wine and orange juice, reducing slightly.

Pour in reserved tomato juice and stir. Add roasted tomatoes, cover, and simmer for 5 minutes.

Transfer to a blender and purée until smooth. Return to pan, bring to a simmer, and stir in heavy cream.

Season with salt and pepper. Set aside.

Step 3: Char Poblano Peppers

Turn on broiler to high. Place poblano peppers on a baking sheet and spray with cooking spray.

Broil until skins blister and char, turning occasionally, about 10 minutes. Transfer to a zip-top bag and steam for 1-2 minutes.

Put on gloves and remove skins when cool enough to handle.

Step 4: Prepare Poblano Peppers

Make a small lengthwise slit on each pepper.

Use a spoon to remove seeds. Set aside.

Step 5: Cook Israeli Couscous

Boil two quarts of salted water in a saucepan. Toast couscous in a skillet until lightly golden.

Pour couscous into boiling water and cook for 10 minutes until al dente. Drain and rinse with cold water.

Cover and let sit for 10 minutes.

Step 6: Sauté Cherry Tomatoes

Heat olive oil in the skillet.

• Garlic
• Cherry tomatoes
• Sugar
• Salt

Cook until tomatoes soften and skins shrivel, about 4-5 minutes. Mix couscous into the tomatoes.

Season with salt and pepper.

Step 7: Assemble and Serve

Carefully stuff peppers with tomato couscous.

Place on a plate with tomato-orange cream sauce. Optionally garnish with pomegranate seeds.

Tips to Perfect Poblano Peppers with Couscous

• Wear disposable gloves when handling poblano peppers to prevent skin irritation and accidentally transferring spicy oils.
• Toast couscous before boiling to enhance its nutty flavor and develop a more complex taste profile.
• Steam poblano peppers briefly in a zip-top bag to easily remove their skins without making them too soft.
• Add a pinch of sugar when sautéing cherry tomatoes to help caramelize them and bring out their natural sweetness.
• Rinse cooked couscous with cold water to stop the cooking process and prevent it from becoming mushy, ensuring a perfect al dente texture.

Variations to Refresh Poblano Peppers Stuffing

• Mediterranean Quinoa Stuffed Peppers: Replace couscous with quinoa for a protein-packed, gluten-free alternative that adds nutty flavor and extra nutrients.
• Vegan Poblano Delight: Swap heavy cream with coconut milk, use plant-based butter, and add nutritional yeast for a creamy, dairy-free version that maintains rich taste.
• Low-Carb Cauliflower Rice Option: Substitute couscous with riced cauliflower to create a low-carbohydrate version perfect for keto and paleo diet followers.
• Spicy Mexican-Inspired Filling: Add diced jalapeños, black beans, and cilantro to the couscous mixture for a zesty, southwestern-style stuffed pepper experience.

Pairing Ideas That Work with Stuffed Peppers

• Complement the rich tomato and orange cream sauce with a crisp, medium-bodied white wine like Sauvignon Blanc or Pinot Grigio. These wines will balance the sauce's creamy texture and bright citrus notes while cutting through the richness.
• Serve alongside a light, crunchy quinoa salad with fresh herbs and lemon vinaigrette. The salad's brightness will contrast beautifully with the stuffed poblano's warm, complex flavors and provide a refreshing textural counterpoint.

Storage Guidelines to Keep Stuffed Peppers Fresh

• Transfer leftover stuffed poblano peppers to an airtight container and store in the refrigerator for up to 3-4 days. Separate the cream sauce in another container to maintain the pepper's texture.
• Wrap individual stuffed peppers tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Preheat oven to 350°F. Place peppers in a baking dish, cover with foil to prevent drying, and warm for 15-20 minutes. Drizzle reserved sauce over peppers before serving to restore moisture.

FAQs

• Are poblano peppers always spicy?

Poblano peppers vary in heat. Some are mild, while others can be quite spicy. Wearing gloves when handling them helps protect your skin from potential irritation.

• Can I substitute Israeli couscous with another grain?

Yes, you can use pearl couscous, orzo, or quinoa as alternatives. Each will slightly change the texture and flavor of the dish.

• Why toast the couscous before cooking?

Toasting couscous enhances its nutty flavor and adds depth to the overall taste of the dish. It helps release the grain’s natural oils and creates a more complex flavor profile.

Poblano Peppers Stuffed With A Cherry Tomato Israeli Couscous Recipe

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4.7 from 8 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Mexican poblano peppers stuffed with Israeli couscous blend Mediterranean and Latin American flavors. Fresh cherry tomatoes and aromatic herbs create a delightful culinary experience you will savor.

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Ingredients

Scale 1x2x3x

• 4 poblano peppers
• 1 cup Israeli couscous
• 2 cups cherry tomatoes (whole)
• 1 tomatoes (whole, peeled or (28 oz. can))
• ½ yellow onion, diced
• 2 garlic cloves (minced)
• ⅓ cup orange juice (freshly squeezed, about 2 oranges)
• ¼ cup white wine
• 1 tbsp olive oil
• 1 tbsp dark brown sugar
• 1 tbsp butter
• 1 tbsp tomato paste
• ⅓ cup heavy cream
• ¼ tsp sugar
• pomegranate seeds, for garnish
• salt and pepper, to taste

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Instructions

1. Heat oven to 450°F and line a baking sheet with foil.
2. Tear open peeled tomatoes over a bowl, removing seeds and liquid through a fine mesh strainer. Spread tomatoes on prepared baking sheet and sprinkle with dark brown sugar.
3. Roast tomatoes for 30 minutes until liquid evaporates and they darken. Transfer to a bowl and let cool slightly.
4. Melt butter in a pan over medium-high heat. Sauté onions and tomato paste until soft. Deglaze with white wine and orange juice, reducing slightly. Add reserved tomato juice and roasted tomatoes, then simmer covered for 5 minutes.
5. Purée the tomato mixture in a blender until smooth.
6. Return sauce to pan, add heavy cream, and season with salt and pepper. Remove from heat and keep covered.
7. Activate broiler and place poblano peppers on a baking sheet. Spray with cooking spray and broil until skins blister and char, rotating occasionally, about 10 minutes.
8. Transfer blistered peppers to a zip-top bag and steam for 1-2 minutes.
9. Wearing gloves, carefully remove pepper skins when cool enough to handle.
10. Make a lengthwise slit in each pepper and remove seeds with a spoon.
11. Bring salted water to a boil in a saucepan for couscous.
12. Toast couscous in a skillet until lightly golden and aromatic. Transfer to boiling water and cook for 10 minutes until al dente.
13. Drain couscous, rinse with cold water, and let rest covered for 10 minutes.
14. Sauté garlic in olive oil, then add cherry tomatoes, sugar, and salt. Cook until tomatoes soften and shrivel, about 4-5 minutes. Mix with couscous and adjust seasoning.
15. Stuff peppers with tomato couscous, place on tomato-orange cream sauce, and optionally garnish with pomegranate seeds.

Notes

• Protect your hands by wearing gloves when handling poblano peppers to avoid potential skin irritation from their natural oils.
• Toast the couscous before cooking to enhance its nutty flavor and prevent a mushy texture, creating a more complex taste profile.
• Adjust the spice level by selecting poblano peppers carefully, as their heat can vary significantly between individual peppers.
• For a lighter version, substitute heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining a creamy sauce consistency.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 256 kcal
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 15 mg