Roasted Cherry, Couscous and Brie stuffed Poblano Peppers
I am in Oregon.
Also known as cherry country.
Or at least that is what I am calling it, because this summer in Oregon, I fell in love with fresh Oregon cherries.
And fell hard.
One day my dad came home with a giant bag of fresh, bright red Bing Cherries.
First thing out of my mouth, “Why did you buy cherries? I do not like cherries.”
I know, so selfish.
He could not believe I did not like cherries.
I ate one cherry and thought, nah not my thing.
For some reason a few minutes later I ate another and thought, nah still not my thing. But then something made me decide to try another, and another. I just kept going and then half way through the bag I realized something.
I think I really like cherries.
Like a lot.
A few days ago, my dad bought another bag home, and besides the few cherries he had, I consumed the whole bag in two days. That’s a lot of cherries.
And now I am addicted.
Which is why you see roasted cherries stuffed in a poblano pepper and covered with brie. Ok, well that and I had four poblano peppers that I bought for a dish that never got made and they were starting to get all wrinkly. Then all the sudden I was like “oh, I am going to roast cherries and stuff them in a poblano pepper!”
Sounds weird, I know, but the combo worked.
A little sweet and just a little spicy and so cheesy. The roasted cherries with the warm melty brie? Oh my gosh, fruit and cheese heaven.
It’s a really simple meal, but so pretty and packed with simple, awesome summer flavors.
Roasted Cherry Couscous and Brie stuffed Poblano Peppers
- 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
- Preheat oven to 425 degrees F.
- Spread the pitted cherries in an even layer on a baking sheet lined with parchment paper. Roast for about 20 minutes, stirring every 10 minutes, until the cherries start to look wrinkled and the juices start to thicken.
- While the cherries roast cook the couscous. Pour the water into a medium saucepan and bring it to a boil over high heat. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes.Gently break apart and fluff the cooked couscous with a fork.
- In a small bowl whisk together the olive oil, garlic, honey, chipotle in adobo, chili powder, oregano, salt and pepper.
- Pour the olive oil mixture into the couscous and toss well, Stir in the arugula or spinach and the walnuts. When the cherries are ready gently scrap the cherries and any juices left on the pan into the couscous. Gently toss to combine.
- Cut a slit down the length of each poblano. Use your fingers (you might want to wear gloves) and a paring knife to remove, and then discard, the membranes and seeds from each pepper.
- Stuff the peppers with equal amounts of the couscous and then stuff the brie inside the peppers, right on top of the couscous. Brush the outside of the pepper with olive oil and bake for around 25 minutes, until the tops are roasted and golden and the pepper is tender all around. Serve peppers immediately, with the slit side up and garnished with arugula and any extra cherries. Eat!
I think I am gonna go hunt down some more cherries, it’s been a whole day and I am suddenly in need of a fix!