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Stuffed Poblano Peppers with Avocado

Healthy Savings, May 2012



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


6 servings


1  Tbsp.  H-E-B Light Olive Oil

3/4  c.  H-E-B Couscous

1  pkg.  H-E-B Ready, Set, Go! Pico de Gallo

3  frozen Tilapia fillets

2  medium  avocados

6  poblano peppers, seeded and halved


Preheat oven to 400°F.

Heat a large skillet over medium heat 2 minutes. Add olive oil, couscous, pico de gallo and 1 cup water. Stir. Place tilapia over couscous mixture and cover. Cook 15-20 minutes or until fish flakes from center with a fork. Flake tilapia and combine with couscous and pico de gallo.

Meanwhile, place peppers on a baking sheet and bake 15 minutes. Remove from oven and cool.

Cut avocados in half and remove seed. Scoop out avocado from peel, put in a mixing bowl.

Fill each pepper with tilapia mixture and avocado. Serve.
Nutritional Information
Calories: 250, Total Fat: 11g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 170mg, Carbohydrates: 25g, Dietary Fiber: 9g, Sugar: 2g, Protein: 9g
Healthy Savings, May 2012

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