Salsa Chicken Peppers

Name: Salsa Chicken Peppers
Prep time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: spanish
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

4.60 (41)

⏱ 50 mins 🍽 Serves 4 🌶 spanish ✅ Easy 🏷 Main course

This Spanish-style dish features large red peppers stuffed with a flavourful combination of cooked chicken, Camargue red rice, red kidney beans, mature cheddar and a hot salsa. The peppers are first roasted, then filled and baked again until everything is hot and the cheese has melted. It's a satisfying and low-fat meal that can be prepared in advance, making it perfect for dinner, supper or as a substantial snack. Serve with lime wedges for a fresh, zesty finish.

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

Cook the rice in boiling water for 25 minutes until it is just tender. While the rice cooks, preheat your oven to 220C/fan 200C/gas 7. Remove the tops from the peppers and scoop out the seeds. Brush them lightly with oil and bake, along with their lids, in a roasting tin for 12 minutes.
Drain the cooked rice and combine it with the salsa, chopped chicken, drained kidney beans, grated cheddar and chopped coriander. Add seasoning as required. Remove the peppers from the oven and fill them with the rice mixture. Replace the lids and return to the oven to bake for a further 10 minutes. Finish with a squeeze of lime juice from wedges before serving.

Nutrition (per serving)

Calories370 kcal

Fat10 g

Saturates4 g

Carbs50 g

Sugars15 g

Fibre5 g

Protein34 g

Sodium660 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinespanish