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Nutrition Facts
Serving Size 238 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 150
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 180 mg 8%
Total Carbohydrate 66 g 22%
Dietary Fiber 22 g 88%
Sugars 2 g
Protein 17 g
Vitamin A 25% Iron 6%
Vitamin C 170% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stuffed Poblano Peppers with Avocado

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 Tbsp light olive oil
3/4 cup(s) H-E-B Couscous
12 Oz pico de gallo
1 cup(s) water
3 Tilapia fillets, frozen
6 poblano pepper, seeded and halved
2 medium Large Hass avocado, diced
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Preheat oven to 400°F.
Heat a large skillet over medium heat for 2 minutes.
Add olive oil, couscous, pico de gallo and 1 cup water. Stir.
Place tilapia over couscous mixture and cover.
Cook for 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 for 15 minutes. Remove from oven and when cool, slice open the side of each pepper and remove seeds.
Cut avocados in half and remove seed. Scoop out avocado from peel and put in a mixing bowl.
Fill each pepper with tilapia mixture and avocado.



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