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.
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.
Serving Size: 1 pepper
185 calories; protein 3g; carbohydrates 14g; dietary fiber 8.7g; sugars 3.3g; fat 14.9g; saturated fat 2.2g; vitamin a iu 1580IU; vitamin c 85.7mg; folate 108.7mcg; calcium 27.7mg; iron 1mg; magnesium 41mg; potassium 694.5mg; sodium 156.9mg; thiamin 0.1mg.