Guacamole-Stuffed Poblano Peppers

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.

Prep/Cook Time: 40 Minutes, Servings: 4

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

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 ⅓ cup guacamole each.

Nutritional Information

Per Serving: 185 Calories, Total Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 14 g, Fiber: 9 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 3 g, Sodium: 157 mg, Potassium: 695 mg, Folate: 109 mcg, Calcium: 28 mg

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