Romano rellenos with chipotle salsa

  • makes 6
  • Easy

Stuffed peppers with a twist. These sweet Romano peppers are made to be filled with a spicy rice mix and mozzarella. Served with a chipotle chilli salsa, they are a quick midweek meal or weekend starter.



  • romano peppers 6
  • olive oil
  • red onion 1, finely chopped
  • sliced jalapeño chillies 2-3 tbsp from a jar, chopped
  • garlic 1 clove, crushed
  • cooked basmati rice 250g pack
  • plum tomatoes 3, chopped
  • coriander ½ a small bunch, chopped
  • mozzarella 3 balls, roughly grated


  • chipotle paste 1 tbsp
  • red onion ½, finely chopped
  • plum tomato 1, chopped
  • coriander a handful, chopped
  • lime 1, juiced
  • olive oil


  • 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.

Nutritional Information

  • Kcals 320
  • Carbs 22.2g
  • Protein 15.3g
  • Fat 17.7g
  • Salt 0.9g
  • Fibre 4.5g