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Salsa chicken peppers

A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings

  • Prep: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 370
  • Carbohydrates 50
  • Saturated Fat 4
  • Sugar 15
  • Protein 34
  • Fat 10
  • Fibre 5
  • Salt 1.65

Nutrition per serving

  • Calories 370
  • Carbohydrates 50
  • Saturated Fat 4
  • Sugar 15
  • Protein 34
  • Fat 10
  • Fibre 5
  • Salt 1.65

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

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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