Salsa chicken peppers

Salsa chicken peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(35 ratings)

Prep: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 140g Camargue red rice



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

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



    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



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

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



    The same shape, but smaller than…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Oct, 2011
Always looking for different ways to use left over Sunday roast chicken and this was brilliant. Peppers from the greenhouse, practically a free meal!!
25th Sep, 2011
Good dish but too much filling. I would reduce the rice and kidney beans by a third, add sweetcorn and half a chopped chilli.
8th Sep, 2011
Really tasty and very simple. I added a few drops of tabasco to spice it up a little more.
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!
5th Jun, 2011
Easy, delicious and pretty nutricious! Yummm!
31st May, 2011
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 :) ***
28th Apr, 2011
good recipe, although i stuff peppers spanish style....check out my food blog....
18th Mar, 2011
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!
30th Sep, 2010
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.
12th Aug, 2010
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.