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
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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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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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eleanormayo's picture
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Really yummy. I used leftover roast chicken and the red rice as specified - great texture.

sweetassugar's picture
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Delicious! I made this recipe a couple of months ago and my Mum made it agin today - i forgot how tasty it was! I would definitely recommend it to everybody.

abassi's picture
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A simple quick evening meal.I made the salsa chicken as described above but served it in a tortilla which worked quite well.
Very tasty

trishcronin's picture
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Made this twice so far and will make again! Delicious recipe! Roasted the peppers for about 5 mins extra the second time around as I found them a little under cooked the first time I made it.

jaki85n's picture
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The filling is delicious. I had some left over so the day after I stuffed some cabbage leaves with the leftover filling. Very tasty.

spongeysponge's picture

Absolutly delicious and so easy to make!!!! Great for making with kids!!!! Will make it again for sure....

zoe1986's picture
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This was a taste sensation! switchblade!

jovpack's picture

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?!

Emily234's picture
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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.

littlemefi's picture
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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.

gem090383's picture

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!

jokiernander's picture
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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.

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

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

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

Frantic Flapjack's picture
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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.

hannahlm88's picture

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

mrsj0nes's picture

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.

lor_shep's picture

Added some chorizo for some extra oompf, yummy!

dylanski's picture
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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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