Romano rellenos with chipotle salsa
- Preparation and cooking time
- Total time
- Easy
- makes 6
Skip to ingredients
Ingredients
- 6 romano peppers
- olive oil
- 1 red onion, finely chopped
- 2-3 tbsp from a jar sliced jalapeño chillies, chopped
- 1 clove garlic, crushed
- 250g pack cooked basmati rice
- 3 plum tomatoes, chopped
- ½ a small bunch coriander, chopped
- 3 balls mozzarella, roughly grated
salsa
- 1 tbsp chipotle paste
- ½ red onion, finely chopped
- 1 plum tomato, chopped
- a handful coriander, chopped
- 1 lime, juiced
- olive oil
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Lay the whole peppers in an oiled baking dish or tray in a single layer. Drizzle with more oil then season. Bake for 20 minutes then take out and cool a little.
- STEP 2
While the peppers are in the oven, cook the red onion, jalapeños and garlic in a little oil until softened, then stir in the rice, tomato and coriander. Cool, then stir in the mozzarella and season.
- STEP 3
Carefully cut a slit down the centre of each pepper, scoop out any seeds and pith and stuff with the rice mix. Put back in the oven for another 20-30 minutes until the peppers are soft and the tops are golden.
- STEP 4
Mix the salsa ingredients with 1 tbsp olive oil and spoon over to serve.
