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

Spinach, Parmesan and Couscous-Stuffed Poblano Peppers

SmartPoints® value per serving
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 pepper(s)

6 medium, use green poblano peppers

Fresh spinach

4 cup(s), baby leaves, coarsely chopped

Uncooked scallion(s)

1 medium, chopped

Fat free vegetable broth

1 cup(s)

Uncooked couscous

cup(s), toasted-variety

Grated Parmesan cheese

1 oz, Parmigianno-Reggiano recommended

Table salt

¼ tsp

Black pepper

¼ pinch

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.