Login
Create Account
Guacamole-Stuffed Poblano Peppers
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
These roasted poblano peppers are stuffed with guacamole and shredded lettuce. Serve as a light lunch or go all out and serve them as a side with tavos or enchiladas.
-
Main Ingredient
Poblano peppers
-
Category: Side dishes
-
Cuisine: American
-
Prep Time: 30 min(s)
-
Cook Time: 10 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Make Ahead Tip: Prepare poblanos (Steps 1-2); cover and refrigerate in a single layer for up to 2 days.
-
Posted By: cookingmama
-
Posted On: Mar 18, 2013
Number of Servings:
Ingredients:
- 1 cups - Thinly sliced hearts of romaine
- 5 whole - Small-to-medium poblano peppers
- 2 whole - Ripe avocados halved and pitted
- 1/4 cups - Fresh cilantro chopped
- 3 tablespoons - Finely chopped red onion
- 1/4 teaspoons - Salt
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 1/3 cup guacamole each.
Comments