Healthy Recipes Healthy Ingredient Recipes Healthy Vegetable Recipes Guacamole-Stuffed Poblano Peppers Be the first to rate & review! A cousin of chile rellenos, these roasted stuffed poblano peppers are filled with guacamole and shredded lettuce. Serve this healthy Mexican-inspired recipe as a light lunch or go all out and serve it as a side dish with tacos or enchiladas for dinner. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on January 16, 2020 Print Rate It Share Share Tweet Pin Email Cook Time: 40 mins Total Time: 40 mins Servings: 4 Yield: 4 servings, 1 pepper each Nutrition Profile: Dairy-Free Diabetes Appropriate Gluten-Free Healthy Immunity Heart Healthy High Fiber Low Added Sugars Low Carbohydrate Low Sodium Low-Calorie Vegan Vegetarian Jump to Nutrition Facts Ingredients 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 Directions 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. Tips 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. Rate it Print Nutrition Facts (per serving) 185 Calories 15g Fat 14g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 pepper Calories 185 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 9g 31% Total Sugars 3g Protein 3g 6% Total Fat 15g 19% Saturated Fat 2g 11% Vitamin A 1580IU 32% Vitamin C 86mg 95% Folate 109mcg 27% Sodium 157mg 7% Calcium 28mg 2% Iron 1mg 6% Magnesium 41mg 10% Potassium 695mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved