Salsa chicken peppers

Salsa chicken peppers

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(39 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


  • 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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.

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Comments, questions and tips

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Kim Pook's picture
Kim Pook
29th Feb, 2020
Very easy to make with a few changes. Used pilau rice and added chilli powder and red and green chillies. Cheese was added to the top instead of in the mix and end bake was 15 minutes instead of 10. Very tasty!
6th Apr, 2014
Very nice taste and great presentation with the peppers
4th Jun, 2013
No changes. Used Doritto salsa mild. So easy and tasty and have two to make it really filling.
10th Apr, 2013
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.
30th Oct, 2012
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
3rd Sep, 2012
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!
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!
19th May, 2012
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! ::)))
30th Jan, 2012
I love Salsa recipes. Check out my home made salsa recipe: It's 'lacto fermented' which naturally improves the digestibility and vitamin content of the salsa!
14th Jan, 2012
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!


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