Roasted Cherry, Couscous and Brie Stuffed Poblano Peppers

Ingredients

• 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

Preparation

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