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Salsa chicken peppers image

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

Provided by Good Food team

Categories     Dinner, Main course, Snack, Supper

Time 50m

Number Of Ingredients 9

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


  • 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.
  • 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.

Nutrition Facts : Calories 370 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.65 milligram of sodium

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