Photo of Spinach, Parmesan and Couscous-Stuffed Poblano Peppers by WW

Spinach, Parmesan and Couscous-Stuffed Poblano Peppers

Points® value
Total Time
38 min
15 min
23 min
Our version of chiles rellenos, stuffed poblano peppers, is full of flavour but light on fat and calories.


Green bell pepper

6 medium, use green poblano peppers

Fresh spinach

4 cup(s), baby leaves, coarsely chopped

Uncooked scallions

1 medium, chopped

Vegetable broth

1 cup(s)

Uncooked couscous

cup(s), toasted-variety

Grated Parmesan cheese

1 oz, Parmigianno-Reggiano recommended

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Home made marinara sauce

1½ cup(s)


  1. Slice tops off peppers; set aside. Remove seeds from peppers.
  2. Bring a large pot of water to a boil. Add peppers and cook until tender, about 7 to 10 minutes. Drain well.
  3. Meanwhile, coat a large skillet with cooking spray and set over medium-high heat. Finely chop reserved pepper tops (not including stem) and sauté until tender, about 5 minutes. Add spinach and scallion to pan and sauté until spinach is limp, about 3 minutes.
  4. Add broth to skillet and bring to a boil. Stir in couscous, cover and reduce heat to low. Simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in Parmesan cheese, salt and pepper. (Note: You can find toasted couscous in the ethnic departments of most supermarkets.)
  5. Spoon couscous mixture into peppers. Arrange peppers in a small microwave-safe baking dish and top with marinara sauce. Loosely cover dish with a microwave-safe cover or plastic wrap. Microwave on high for 2 minutes or until hot. Alternatively, you can bake the peppers in a preheated 350°F oven for 15 minutes. Yields 1 stuffed pepper per serving.