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20 minute dinner recipes

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Guacamole-Stuffed Poblano Peppers


From EatingWell:  March/April 2013

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



  1. Preheat broiler to High.
  2. 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.
  3. Meanwhile, scoop avocados into a medium bowl and coarsely mash. Add cilantro, onion and salt; stir to combine.
  4. 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 : 185 Calories; 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