Salsa chicken peppers

Salsa chicken peppers

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(35 ratings)

Prep: 30 mins

Easy

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

  • Easily halved

Nutrition: per serving

  • kcal370
  • fat10g
  • saturates4g
  • carbs50g
  • sugars15g
  • fibre5g
  • protein34g
  • salt1.65g
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Ingredients

  • 140g Camargue red rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 4 large red pepper
  • oil, for brushing
  • 270g jar hot salsa (we used Discovery)
  • 200g chopped cooked chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 200g can red kidney beans, drained
  • 40g grated mature cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 20g pack coriander, chopped
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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Comments, questions and tips

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jillbrain
5th Oct, 2011
4.05
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
25th Sep, 2011
4.05
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
8th Sep, 2011
5.05
Really tasty and very simple. I added a few drops of tabasco to spice it up a little more.
apolloxxl
6th Aug, 2011
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
5th Jun, 2011
5.05
Easy, delicious and pretty nutricious! Yummm!
mswanton
31st May, 2011
5.05
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 :) ***
isitworthwaitingfor
28th Apr, 2011
good recipe, although i stuff peppers spanish style....check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/spanish-stuffed-peppers.html
norathepixie
18th Mar, 2011
5.05
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
30th Sep, 2010
5.05
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.
kri5ta1
12th Aug, 2010
5.05
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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