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.
4 servings, 1 pepper each
Active Time: 40 minutes |
Total Time: 40 minutes
5 small-to-medium poblano peppers
2 ripe avocados, halved and pitted
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
1/4 teaspoon salt
1 cup thinly sliced hearts of romaine
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.
Per serving :
15 g Fat;
2 g Sat;
10 g Mono;
0 mg Cholesterol;
14 g Carbohydrates;
3 g Protein;
9 g Fiber;
157 mg Sodium;
695 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 fat
Tips & Notes
Make Ahead Tip: Prepare poblanos (Steps 1-2); cover and refrigerate in a single layer for up to 2 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.