Salsa chicken peppers

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Good Food

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1. Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins.
2. Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 mins. Squeeze over lime wedges and serve with an avocado salad.

Per serving

370 kcalories, protein 34g, carbohydrate 50g, fat 10 g, saturated fat 4g, fibre 5g, salt 1.65 g

Latest comments and suggestions

• Hallelujah

  31 March 2008

  Hallelujah commented on this recipe

  Why not omit the chicken and go for pine nuts and butter beans with a warm, ricotta sauce?

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• Nelle

  01 April 2008

  Nelle rated and commented on this recipe

  

  I found this made a delicious and easy to prepare meal. I used boil in the bag basmati rice simply because my local supermarket didnt have the red rice. I served 2 peppers per person instead of the salad.

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• Sarah

  01 April 2008

  Sarah rated and commented on this recipe

  

  Very simple but very tasty! I halved the ingredients but found there was still far too much filling for 2 peppers. I made it again, cutting the peppers in half and grating more cheese over the top.

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• Fen Moore

  01 April 2008

  Fen Moore commented on this recipe

  made it vegetarian by skipping the chicken. still a really great success, especially with my dad who is a picky eater!! the filling was too much for the peppers but served it along side - a scrummy rice dish!!

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• Kat A

  02 April 2008

  Kat A commented on this recipe

  I really enjoyed this dish, as did my boyfriend. I used normal basmati rice as I was in a bit of a hurry and didn't have any red rice. I also used double the chicken and no kidney beans, with small cubes of brie instead of cheddar (which weren't noticable so not really worth substituting - i did it because we had no cheddar, only brie). Also had the issue of not enough space in the peppers - so we had a bowl of the mixture alongside. Delicious!

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• recipes

  10 April 2008

  recipes rated and commented on this recipe

  

  Probably won't bother with the roast pepper presentation unless we have guests - tastes just as good just as chili and rice

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• Lor's food

  14 April 2008

  Lor's food commented on this recipe

  Added some chorizo for some extra oompf, yummy!

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• Tricia Jones

  18 April 2008

  Tricia Jones commented on this recipe

  these were really nice, very filling i used the doritos salsa .my husband took them to work the next day for lunch & heated them up in the microwave & he said they were even nicer the next day so you can prepare ahead!!!!! I'll make them again.

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• Han

  22 April 2008

  Han commented on this recipe

  I put mozzerella on top of them and cous-cous instead of rice and its lovely!!!!!

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• Frantic Flapjack

  25 April 2008

  Frantic Flapjack rated and commented on this recipe

  

  I used quorn instead of the chicken. This dish was bright and colourful and very quick to make. I used quick cook brown basmati rice to speed things up and also used a tin of mixed beans in place of the kidney beans. Really delicious - will definitely make again.

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• Von's binder

  14 May 2008

  Von's binder rated and commented on this recipe

  

  Really tasty. Used basmati rice as I didn't have red. Will try out the couscous and mozzarella suggestion next time.

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• Zem

  01 July 2008

  Zem rated and commented on this recipe

  

  I second the suggestion to add some chorizo, it really steps it up a notch!

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• Louise

  04 August 2008

  Louise rated and commented on this recipe

  

  lovely, easy meal when you're short on time. I served with paprika spiced potato wedges

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• Joey's

  20 August 2008

  Joey's rated and commented on this recipe

  

  Yummy spicy recipe, I used old El Paso and Uncle Bens Mexican microwavable rice. So quick with so much flavour. Also added Jalapenos and served with sour cream. Highly recommended.

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• Gemma Russell

  21 August 2008

  Gemma Russell commented on this recipe

  We really liked them, couldnt find the rice so used normal rice which was still nice, next time may add a chilli for an extra umph! Possibly do this as a starter!

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• littlemefi

  06 September 2008

  littlemefi rated and commented on this recipe

  

  Imade these with basmati rice, and instead of the salsa sauce just used a tin of mixed beans in taco sauce. As others commented, there was too much filling but ate this heated up as packed lunch the next day and it was lovely too! Very easy to convert to a veggie recipe, so very versatile, will definitely make these again.

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• Leixgirl

  17 September 2008

  Leixgirl rated and commented on this recipe

  

  I tried this recipe last night - really gorgeous and so easy. I cheated a little and used a jar of Uncle Bens Chilli Con Carne as I had no salsa, plus my kids don't do spicy, and it went down a treat. I've just had the leftovers today (had to hide it last night to keep it away from my other half!) and it was just as gorgeous today. I presume the peppers wouldn't freeze properly? It would be really handy if it could be frozen.

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• jovpack

  17 September 2008

  jovpack commented on this recipe

  do you think you really need the cheese as I am on a diet and this is the worst part of it for a weight loss diett?!

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• Zoe

  27 October 2008

  Zoe rated and commented on this recipe

  

  This was a taste sensation! switchblade!

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Ingredients

• 140g Camargue red rice
• 4 large red peppers
• oil , for brushing
• 270g jar hot salsa (we used Discovery)
• 200g chopped cooked chicken
• 200g can red kidney beans , drained
• 40g grated mature cheddar
• 20g pack coriander , chopped
• lime wedges, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Ingredients

• 140g Camargue red rice
• 4 large red peppers
• oil , for brushing
• 270g jar hot salsa (we used Discovery)
• 200g chopped cooked chicken
• 200g can red kidney beans , drained
• 40g grated mature cheddar
• 20g pack coriander , chopped
• lime wedges, to serve

Per serving

370 kcalories, protein 34g, carbohydrate 50g, fat 10 g, saturated fat 4g, fibre 5g, salt 1.65 g

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