Salsa chicken peppers
- Good Food team
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Serves 4
Easy
Prep: 30 mins
A star rating of 4.6 out of 5.41 ratingsRate
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A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings
Easily halved
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Strawberry sorbet
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal370
- fat10g
- saturates4g
- carbs50g
- sugars15g
- fibre5g
- protein34g
- salt1.65g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, April 2008
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A star rating of 4.6 out of 5.41 ratings
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