Salsa chicken peppers

Salsa chicken peppers

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(34 ratings)

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Cooking time

Prep: 30 mins

Skill level

Easy

Servings

Serves 4

A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
370
protein
34g
carbs
50g
fat
10g
saturates
4g
fibre
5g
sugar
15g
salt
1.65g

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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Method

  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.

Recipe from Good Food magazine, April 2008

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Comments

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yvettefitz's picture
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Very nice taste and great presentation with the peppers

vincebrand's picture
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No changes. Used Doritto salsa mild. So easy and tasty and have two to make it really filling.

lorrsmac's picture
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This was a delicious mid-week meal. It felt like a treat but only 370 calories! I found the Camargue Cheese on the supermarket shelf easy enough (Merchant Gourmet) and the recipe was really easy to throw together. I wouldn't skimp on the cheese though.. I had enough, but I'd treat myself to more next time.

chezzagaga's picture
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i made this tonight and it was easy and lovely. i cut the peppers in halfs and added cayenne pepper on top of the cheese for a bit of a kick. :D

harrietlouise25's picture
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fantastic recipe that i've used numerous times. i often add chorizo, use cous-cous intead of the rice and/or sprinkle parmesan over the top. either sticking to the recipe or adding some variations, it always goes down well!

fionapsmx's picture

YUMMY! Might put more salsa in with a mild chilli just for the extra kick we like :-)

Keep em coming if they are as good as this!

agacik's picture
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Love! I used chorizo instead of chicken and instant Mexican rice but it was still delicious!!! Had leftovers in a wrap the following day and loved it too! ::)))

m_saafan's picture
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Made this with normal rice, neutral not hot salsa and had some tomato diced in it and used red and yellow bell peppers... It looked fabulous when serving, very elegant and colorful and tasted great.. I added some cheese on the top too and used white beans as red beans are quite expensive in comparison where I live.. Already got some peppers to make again!

janeedlington's picture
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So easy and really tasty. I just used normal white rice. Really nice with a splash of tabasco too. Will make again.

jillbrain's picture
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Always looking for different ways to use left over Sunday roast chicken and this was brilliant. Peppers from the greenhouse, practically a free meal!!

northern_dragon's picture
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Good dish but too much filling.

I would reduce the rice and kidney beans by a third, add sweetcorn and half a chopped chilli.

janeedlington's picture
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Really tasty and very simple. I added a few drops of tabasco to spice it up a little more.

apolloxxl's picture

Did this with normal rice and chorizo as suggested.
Also added mozzarella into the mix and on top for looks.
Used chicken breast which I fried and then sliced.
I also added fresh basil in addition to coriander.
Used mild salsa, which wasn't spicy enough, so i had to add some chilli powder...
I also added a few spoons of red pesto for an extra flavour.
Well, turned out to be great!

melaniejb1's picture
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Easy, delicious and pretty nutricious! Yummm!

mswanton's picture
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I have not tried it yet but it sounds amazing but if some one could answer my question before this friday I would be very greatful !!!

It is my nans 90th birthday on staurday I thought about doing this for her birthday but she doesnt like spice is this a spicy recipe or does it have no spice

thanks xx
:) ***

norathepixie's picture
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Really yummy and so easy to make - I added some extra cheese on top which was a lovely touch and served with salad and tortilla chips. Delicious and I will definitely make again!

debrajayne's picture
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Very easy and very tasty recipe. Unfortunately I couldn't get the camargue red rice so just used jasmine rice. Delicious. Loved the lime juice finish! Will definitely try and source the red rice as I think it would make quite a difference.

kri5ta's picture
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Made this with cous cous and mozarella it was fabulous and the filling that was left has gone to work with my daughter to be heated up - will definately make this again!

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