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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

185 calories; protein 3g 6% DV; carbohydrates 14g 5% DV; dietary fiber 8.7g 35% DV; sugars 3.3g; fat 14.9g 23% DV; saturated fat 2.2g 11% DV; cholesterol 0mg; vitamin a iu 1580IU 32% DV; vitamin c 85.7mg 143% DV; folate 108.7mcg 27% DV; calcium 27.7mg 3% DV; iron 1mg 6% DV; magnesium 41mg 15% DV; potassium 694.5mg 20% DV; sodium 156.9mg 6% DV; thiamin 0.1mg 13% DV.