Guacamole Stuffed Poblano Peppers

I love guacamole and the thought of it stuffed inside peppers makes my heart skip a beat.  This is so good and the time you spend roasting the peppers (yes, you CAN make your own roasted peppers) is so worth it!  I promise, it's not hard.

Guacamole Stuffed Poblano Peppers (adapted from Eating Well, April 2013)

5 small to medium poblano peppers
2 ripe avocados, halved and pitted
1/4 c. fresh cilantro, chopped
1/4 c. white onion, finely chopped
1 lime, juiced
1/2 t. salt

Preheat broiler to high.  Place the 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.  Keep an eye on them!  Transfer to a large bowl and cover with a kitchen towel and let stand until cool enough to handle.  Peel the peppers, leaving the stems attached.  

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

Stem and seed 1 pepper, chop.  Stir into the avocado mixture.  Make a lengthwise slit in the 4 remaining peppers and carefully remove the seeds.  Divide the guacamole among the 4 peppers.

To prep ahead prepare the poblanos and refrigerate for up to 2 days.  

4 servings (147 calories each serving) according to my calculator on loseit.com