Half Baked Harvest · by Tieghan Gerard★ 4.3 (4)
Roasted Cherry Couscous and Brie stuffed Poblano Peppers
NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 44%
CARBS 68G44% OF CAL
7G FIBER4G ADDED9G INTRINSIC48G OTHER14G TOTAL SUGAR
FAT 30G43% OF CAL
11G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted poblano peppers stuffed with couscous, brie, cherries, and walnuts, with hints of chipotle and warm spices. The sweet and savory combination with melted cheese makes this an elegant vegetarian main course.
mainamericanroast🍪 sheet pan🥄 saucepan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup red cherries (halved and pitted)
- 1 1/2 cup dry couscous
- 1 1/2 cups water
- 3 tablespoons olive oil (divided)
- 2 cloves garlic (minced or grated)
- 1 tablespoon honey
- 1 tablespoon chipotle in adobo
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup walnuts (chopped and toasted)
- 1 cup fresh arugula or spinach
- 4 poblano pepper
- 6-8 ounces brie cheese (sliced)
At a glance
PER SERVING · TIME 60M
CAL 31%·PRO 44%
CARBS 68G44% OF CAL
7G FIBER4G ADDED9G INTRINSIC48G OTHER14G TOTAL SUGAR
FAT 30G43% OF CAL
11G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 512mg
- Total sugar
- 14g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 145mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.