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Guacamole-Stuffed Poblano Peppers

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.


4 servings, 1 pepper each

Prep Time

40 minutes

Total Time

40 minutes


  • 5small-to-medium poblano peppers
  • 2ripe avocados, halved and pitted
  • 1/4cup chopped fresh cilantro
  • 3tablespoons finely chopped red onion
  • 1/4teaspoon salt
  • 1cup thinly sliced hearts of romaine


  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.


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

Nutrition Facts

Per serving (recipe makes 4 servings, 1 pepper each)

Calories 185kcal
Carbohydrate Total 14g
Total Sugars 3g
Added Sugars 0g
Fiber 9g
Total Fat 15g
Saturated Fat 2g
Mono Saturated Fat 10g
Cholesterol 0mg
Sodium 157mg
Protein 3g
Potassium 695mg
Calcium 28mg
Folate 109mcg
Omega-6 2g
Vitamin E 4mg
Zinc 1mg
Vitamin B3 2mg

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