Romano rellenos with chipotle salsa recipe | olivemagazine

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