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Guacamole-Stuffed Poblano Peppers

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Servings: 4
  • Course: Side DishAppetizers & Snacks

A cousin of chiles 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.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.


  • 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
  • Reynolds KITCHENS™ Quick Cut™ Plastic Wrap


Step 1

Preheat broiler to High.

Step 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 Reynolds KITCHENS™ Quick Cut™ Plastic Wrap and let stand until cool enough to handle, about 10 minutes. Peel the peppers, leaving the stems attached.

Step 3

Meanwhile, scoop avocados into a medium bowl and coarsely mash. Add cilantro, onion and salt; stir to combine.

Step 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.

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