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I am in Oregon.

Roasted Cherry, Couscous and Brie stuffed Poblano Peppers |

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.

Roasted Cherry, Couscous and Brie stuffed Poblano Peppers |

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.

Roasted Cherry, Couscous and Brie stuffed Poblano Peppers |

He could not believe I did not like cherries.

You guys, I like pretty much every single fruit there is.Roasted Cherry, Couscous and Brie stuffed Poblano Peppers | halfbakedharvest.comBut never cherries.

Roasted Cherry, Couscous and Brie stuffed Poblano Peppers |

Until now.

Roasted Cherry, Couscous and Brie stuffed Poblano Peppers |

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.

Roasted Cherry, Couscous and Brie stuffed Poblano Peppers |

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 |

Roasted Cherry Couscous and Brie stuffed Poblano Peppers

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 Servings
Calories Per Serving: 608 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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!
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Roasted Cherry, Couscous and Brie stuffed Poblano Peppers |

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!

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  1. I am doing a riff in your recipe tonight. Had left overs from a charcuterie board. Going to replace the chairs with plumped dried cranberries and walnuts with chopped cashews. Will let you know how it works!

  2. I never would have thought of this flavor combination on my own. Sounds good!

  3. Love this! I’ve always been a cherry fan but just recently discovered how good they are roasted when I roasted them and put them in ice cream. It just concentrates the cherry flavor so much. I cannot get enough of them, which, lucky for me I live in the PNW too 🙂

  4. This is a really interesting combo! But I bet it’s really good – sweet cherries and a spicy pepper! Will try!

  5. wow – thank you for doing something savory with cherries. I love savory over sweet and have a large bag of cherries in my fridge. I love all things spicy so Poblano Peppers are perfect for me!
    Do you know how good you are at this? I havent seen anything this creative in the blogosphere! Amazing…..

  6. Sounds so good to me! I wasn’t into cherries until last year, and this year I can’t stop snacking on them. I do particularly love them in dishes like this, mixed with savory ingredients and always, always cheese.

  7. Cherries are the BEST! They are pretty expensive here, since we don’t really grow them around here, so they are a special treat for me 🙂 I can’t think of a more awesome way to use them up but these beautiful peppers!

  8. I love cherries and I love stuffed poblanos – these flavors together are mouth-watering!

  9. Oh how fun! I’ve never had cherries in a savory dish. I love the colors make the green of the pepper pop!

  10. even though this dish is simple enough…it’s so fancy and pretty! I love a little sweet with my spicy and cheese always wins!

  11. I’m soooo glad you came around to cherries because they are my favorite! Along with brie. I mean…this is my ideal meal.