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 peppers
  • 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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yvettefitz
6th Apr, 2014
5.05
Very nice taste and great presentation with the peppers
vincebrand
4th Jun, 2013
5.05
No changes. Used Doritto salsa mild. So easy and tasty and have two to make it really filling.
raincloud_
10th Apr, 2013
4.05
This was a delicious mid-week meal. It felt like a treat but only 370 calories! I found the Camargue Cheese on the supermarket shelf easy enough (Merchant Gourmet) and the recipe was really easy to throw together. I wouldn't skimp on the cheese though.. I had enough, but I'd treat myself to more next time.
chezzagaga
30th Oct, 2012
5.05
i made this tonight and it was easy and lovely. i cut the peppers in halfs and added cayenne pepper on top of the cheese for a bit of a kick. :D
harrietlouise25
3rd Sep, 2012
4.05
fantastic recipe that i've used numerous times. i often add chorizo, use cous-cous intead of the rice and/or sprinkle parmesan over the top. either sticking to the recipe or adding some variations, it always goes down well!
fionapsmx
28th May, 2012
YUMMY! Might put more salsa in with a mild chilli just for the extra kick we like :-) Keep em coming if they are as good as this!
agacik
19th May, 2012
4.05
Love! I used chorizo instead of chicken and instant Mexican rice but it was still delicious!!! Had leftovers in a wrap the following day and loved it too! ::)))
natashakenworthy
30th Jan, 2012
I love Salsa recipes. Check out my home made salsa recipe: http://thenourishingroad.blogspot.com/2012/01/salsa.html It's 'lacto fermented' which naturally improves the digestibility and vitamin content of the salsa!
m_saafan
14th Jan, 2012
5.05
Made this with normal rice, neutral not hot salsa and had some tomato diced in it and used red and yellow bell peppers... It looked fabulous when serving, very elegant and colorful and tasted great.. I added some cheese on the top too and used white beans as red beans are quite expensive in comparison where I live.. Already got some peppers to make again!
janeedlington
4th Nov, 2011
5.05
So easy and really tasty. I just used normal white rice. Really nice with a splash of tabasco too. Will make again.

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