Stuffed poblano pepper

5 Poblano Peppers 2 Avocados 1 Tomato 1.3 oz (37g) Green Onions 2 Tbsp Olive Oil 1 Jalapeño 1 Lime / Zest 1 Garlic Clove Salt, Black Pepper Preparations: 1- Dice the tomato. 2- Skin and dice the avocados 3- Dice the green onions. 4- Seed and dice the Jalapeño Directions: 1- Broil Poblano peppers on a 350º F (177ºC) preheated oven for 15 to 20 minutes. 2- Combine diced potatoes, avocados, green onions, and jalapeño in a large bowl. 3- Zest a fresh lime into the bowl and squeeze the lime on top. 4- Add olive oil, salt and pepper. 5- Stir thoroughly. 6- Remove the poblano peppers from oven and set aside to cool off. 7- Peel the skin off the poblano peppers and spoon out the seeds. 8- Top the poblano peppers with the salad. 9- Serve cold.

CALORIES & NUTRITION

Stuffed poblano pepper CALORIES & NUTRITION VALUES

Stuffed Poblano Pepper is a simple recipe. But the fresh ingredients used in this recipe makes it a healthy one. Peppers are considered one of the 50 top highest source of vitamin C. This recipe calls for two types of pepper, Poblano and Jalapeño. Jalapeño alone is considered a potent cancer fighting super fruit. One serving (3.5 oz / 100g) of Stuffed Poblano Pepper contains about 120 percent vitamin C (of Daily Value). It is also high in dietary fiber and contains 10 percent vitamin A. Once serving has 143 calories (115 calories from fat), 12.8g total fat (2.5g saturated fat), 29mg sodium, 366mg potassium, 8.3g total carbohydrates (4.1g dietary fiber, 2.1g sugars), and 2.1g protein. Stuffed Poblano pepper has no cholesterol.