Salsa Chicken Peppers
This vibrant recipe combines the nutty flavor of Camargue red rice with a spicy kick from hot salsa, tender chicken, and hearty red kidney beans, all baked in sweet red peppers. Topped with melted cheddar and fragrant coriander, these stuffed peppers are bursting with color and flavor, making them a delicious and satisfying meal perfect for any occasion. Serve with a side of creamy avocado salad for a complete and wholesome dish.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 370 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.65 milligram of sodium
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