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Ingredients
- 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
salsa
- chipotle paste 1 tbsp
- red onion ½, finely chopped
- plum tomato 1, chopped
- coriander a handful, chopped
- lime 1, juiced
- olive oil
Method
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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.
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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.
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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.
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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
