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Paleo Guacamole-Stuffed Poblano Peppers
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Preparation time:
Total time: 40 minutes
Source:
| Makes: 4 servings, 1 pepper each Active Time: 40 minutes 5 small-to-medium poblano peppers | |
| 2 | ripe avocados, halved and pitted |
| 1/4 cup | chopped fresh cilantro |
| 3 tablespoons | finely chopped red onion |
| 1/4 teaspoon | salt |
| 1 cup | thinly sliced hearts of romaine |
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 & NOTES
Make Ahead Tip: Prepare poblanos (Steps 1-2); cover and refrigerate in a single layer for up to 2 days.
NUTRITION
Per serving: 185 calories; 15 g fat (2 g sat, 10 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 3 g protein; 9 g fiber; 157 mg sodium; 695 mg potassium.
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