A cousin of chile rellenos, these roasted stuffed poblano peppers are filled with guacamole and shredded lettuce.
Place peppers on a large baking sheet.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
