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Salsa Chicken Stuffed Peppers

45 Minute Salsa Chicken Stuffed Peppers. Mexican dish with gorgeous flavours stuffed in peppers.

Serves: 4 Time: 45 minutes



  • 140g red rice (the brand is Merchant Gourmet, its with the packet rices)

  • 4 large red peppers

  • Oil, for brushing

  • 270g jar hot salsa (or medium/mild)

  • 200g cooked chicken, chopped

  • 200g can red kidney beans, drained

  • 40g mature cheddar, grated

  • 20g pack coriander, chopped

  • Lime wedges, to serve


  1. Cook the rice per pack instructions. Meanwhile, heat oven to 220°C. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids on) for 10-12 mins.

  2. Mix the cooked rice with the salsa, chicken, beans, cheddar and coriander.

  3. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids again, and bake for a further 10 mins.

  4. Squeeze over lime wedges and serve with an extra large salad.


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