Stuffed Peppers with Salsa Sauce

Arrange the red peppers on a baking tray lined with greaseproof paper. Bake in a preheated 200 degree oven for 20 minutes. Set aside to cool.

Heat the olive oil in the pan. Add finely chopped onions, pickled jalapeno peppers and crushed garlic and cook until the onions turn colour. Add the rice, diced tomatoes and coriander. Add the sliced ​​mozzarella cheese, mix and cook for 1-2 minutes and remove from the stove.

Cut the peppers lengthwise and remove the seeds. Put the rice mortar you prepared in it and return it to the oven and cook for 25 minutes. For the sauce, put the finely chopped red onion and diced tomato in a large bowl.

Add all the remaining ingredients for the sauce and mix. Drizzle the salsa over the peppers and serve.

6 red peppers
1 tablespoon of olive oil
1 red onion
2-3 tablespoons of pickled jalapeno peppers
1 clove of garlic
250 g whole wheat rice
3 tomatoes
6-7 slices of mozzarella
Half red onion
1 tomato
1 tablespoon chipotle sauce
1 teaspoon coriander
1 lemon
1 tablespoon of olive oil

Stuffed Peppers with Salsa Sauce