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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • 1 cups - 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 1/3 cup guacamole each.

    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
    Cook Time: 10 min


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

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    Posted On:

    March 18, 2013

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