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.
Ingredients
Scale
- 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
Instructions
- Heat oven to 450°F and line a baking sheet with foil.
- 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.
- Roast tomatoes for 30 minutes until liquid evaporates and they darken. Transfer to a bowl and let cool slightly.
- 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.
- Purée the tomato mixture in a blender until smooth.
- Return sauce to pan, add heavy cream, and season with salt and pepper. Remove from heat and keep covered.
- 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.
- Transfer blistered peppers to a zip-top bag and steam for 1-2 minutes.
- Wearing gloves, carefully remove pepper skins when cool enough to handle.
- Make a lengthwise slit in each pepper and remove seeds with a spoon.
- Bring salted water to a boil in a saucepan for couscous.
- Toast couscous in a skillet until lightly golden and aromatic. Transfer to boiling water and cook for 10 minutes until al dente.
- Drain couscous, rinse with cold water, and let rest covered for 10 minutes.
- 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.
- 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