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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kathryn-archdale's picture

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!

femoore's picture

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!!

sarahbrowne's picture
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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.

nelle952's picture
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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.

the_novice_chef's picture

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

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