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.
26th May, 2009
Really yummy. I used leftover roast chicken and the red rice as specified - great texture.
25th Apr, 2009
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.
22nd Mar, 2009
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
3rd Mar, 2009
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.
3rd Mar, 2009
The filling is delicious. I had some left over so the day after I stuffed some cabbage leaves with the leftover filling. Very tasty.
20th Jan, 2009
Absolutly delicious and so easy to make!!!! Great for making with kids!!!! Will make it again for sure....
27th Oct, 2008
This was a taste sensation! switchblade!
17th Sep, 2008
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?!
17th Sep, 2008
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
6th Sep, 2008
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.


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.