Chiles rellenos with salsa roja risotto from Mezcla: Recipes to Excite (page 166) by Ixta Belfrage

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Notes about this recipe

  • Eat Your Books

    Allow rice to soak for at least 2 hours, and preferably overnight. Can substitute red peppers or poblano peppers for Romano peppers, chipotle chilli flakes for dried habanero chillies, and queso Oaxaca for feta and mozzarella cheeses.

  • Schooffiecooks on March 27, 2026

    Love it when the oven does most of the work! Made a version without risotto and later a version with orzo pasta!

  • JoanN on July 31, 2025

    Made half a recipe with small poblanos, queso Oaxaca, and the leftover salsa roja from the baked eggplant dish. This was just terrific, but very filling. Since you can make the salsa days ahead of time and stuff the peppers earlier in the day, this would be a good company dish and I have quite a few friends I think would love it.

  • Jardimc on August 31, 2024

    Delicious and much quicker than the forever-stirring needed for a traditional risotto. Would probably add roasted corn to the cheese filling. Quite good.

  • Hansyhobs on August 21, 2024

    I really enjoyed this and found it easier and quicker to prepare than I was originally expecting. I didn't soak the rice for longer than 30 mins but I don't think that impacted the end result. The rice (heated up) made great leftovers for lunch the following day.

  • Happykikkers on December 10, 2022

    We liked the paprika’s but weren’t really a fan of the rice. The taste was nice, maybe we should warm the rice a little more next time.

  • rachelblair on November 17, 2022

    Loved this! I don't think I had the right kind of peppers, they seemed bigger than romano peppers so I didn't use as many but it was still delicious. I would probably use poblanos next time which are easier to find where I live and Ixta mentions that poblanos are the traditional pepper for this dish in the head notes. It also kept surprisingly well, often stuffed peppers don't do well as leftovers.

  • KarinaFrancis on October 13, 2022

    This was a bit of a miss for me. It was tasty enough but a bit too cheesy (if that’s even possible) and didn’t quite pay back for the time investment

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