Thursday, May 16, 2013

Guacamole-Stuffed Poblano Peppers

There are stuffed peppers and then there are STUFFED peppers.  If you're intimidated by the poblano peppers in this week's share, fear not.  While they look sinisterly hot, they are, in fact, quite mild, and when you stuff them with something gooey, creamy and delectable, the peppers provide just the right amount of zip.  We've all seen chile rellenos on menus in just about every Mexican restaurant, and while they are nothing short of yumtacular, they aren't exactly going to make it onto any healthy eats list.  Apparently, "experts" say that things stuffed with cheese and battered in egg are not good for you, despite them also telling me that my bones need calcium and eggs are great sources of protein.  Oh well, I guess we'll all just have to settle for...Guacamole-Stuffed Poblanos!  This recipe from Eating Well calls for using hearts of romaine lettuce, but you can just as easily use your red leaf lettuce in its place.

Guacamole-Stuffed Poblano Peppers

5 small to medium poblano peppers
2 ripe avocados
1/4 cup fresh cilantro
3 Tbsp finely chopped red onion
1/4 tsp salt
1 cup thinly sliced red leaf lettuce

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