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Guacamole-Stuffed Poblano Peppers
EatingWell Test Kitchen
“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.”
5 small-to-medium poblano peppers
2 ripe avocados, halved and pitted
¼ cup chopped fresh cilantro
3 tablespoons finely chopped red onion
¼ teaspoon salt
1 cup thinly sliced hearts of romaine
1Preheat broiler to High.
2Place 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.
3Meanwhile, scoop avocados into a medium bowl and coarsely mash. Add cilantro, onion and salt; stir to combine.
4Stem 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 ⅓ 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.