Guacamole-Stuffed Poblano Peppers

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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.

EatingWell Test Kitchen

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings, 1 pepper each

Nutrition Profile:

Low-Carb Diabetes-Friendly Dairy-Free Healthy Immunity Low-Sodium High-Fiber Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie

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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.

Originally appeared: EatingWell Magazine, March/April 2013

Nutrition Facts (per serving)

185	Calories
15g	Fat
14g	Carbs
3g	Protein

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.

Guacamole-Stuffed Poblano Peppers

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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