Guacamole-Stuffed Poblano Peppers
A cousin of chile rellenos, these roasted stuffed poblano peppers are filled with guacamole and shredded lettuce. Serve this healthy Mexican recipe as a light lunch or go all out and serve it as a side dish with tacos or enchiladas for dinner.
Servings
4 servings, 1 pepper each
Prep Time
40 minutes
Total Time
40 minutes
Ingredients
- 5small-to-medium poblano peppers
- 2ripe avocados, halved and pitted
- 1/4cup chopped fresh cilantro
- 3tablespoons finely chopped red onion
- 1/4teaspoon salt
- 1cup thinly sliced hearts of romaine
Instructions
- Preheat broiler to High.
- Place peppers on a large baking sheet. Broil 3 to 4 inches from the heat source, turning once or twice, until the skins blacken and blister, about 10 minutes total. Transfer to a large bowl, cover with a kitchen towel and let stand until cool enough to handle, about 10 minutes. Peel the peppers, leaving the stems attached.
- Meanwhile, scoop avocados into a medium bowl and coarsely mash. Add cilantro, onion and salt; stir to combine.
- Stem and seed 1 pepper; chop. Stir into the avocado mixture. Make a lengthwise slit through one wall of each of the remaining 4 peppers and carefully remove the seeds. Divide romaine among the peppers, then fill with a generous 1/3 cup guacamole each.
Tips
Prepare poblanos (Steps 1-2); cover and refrigerate in a single layer for up to 2 days.
Nutrition Facts
Per serving (recipe makes 4 servings, 1 pepper each)
| Calories | 185kcal |
|---|---|
| Carbohydrate Total | 14g |
| Total Sugars | 3g |
| Added Sugars | 0g |
| Fiber | 9g |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 10g |
| Cholesterol | 0mg |
| Sodium | 157mg |
| Protein | 3g |
| Potassium | 695mg |
| Calcium | 28mg |
| Folate | 109mcg |
| Omega-6 | 2g |
| Vitamin E | 4mg |
| Zinc | 1mg |
| Vitamin B3 | 2mg |
© Meredith Operations Corporation. All rights reserved. Used with permission.