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Guacamole-Stuffed Poblano Peppers

March/April 2013

Your rating: None Average: 3.5 (11 votes)

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.


Guacamole-Stuffed Poblano Peppers Recipe

Makes: 4 servings, 1 pepper each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Prepare poblanos (Steps 1-2); cover and refrigerate in a single layer for up to 2 days.

Nutrition

Per serving: 185 calories; 15 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 3 g protein; 9 g fiber; 157 mg sodium; 695 mg potassium.

Nutrition Bonus: Vitamin C (143% daily value), Vitamin A (32% dv), Folate (27% dv), Potassium (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 fat


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