Salsa Chicken Peppers

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Cut the red peppers in half lengthwise, remove the seeds and membranes, brush the cut sides with oil and place them cut side up on a baking tray.

2. Roast the peppers for 15 minutes until the edges begin to soften.

3. Meanwhile, put the Camargue red rice in a large pan of boiling water and simmer for about 25 minutes until tender. Drain well.

4. Warm the hot salsa in a medium pan over medium heat. Add the chopped cooked chicken and drained kidney beans and stir for 5 minutes until the chicken is heated through to 165°F (74°C).

5. Stir half of the chopped coriander into the drained rice and season with nothing else beyond the ingredients listed.

6. Divide the coriander rice among the pepper halves, then spoon the salsa chicken and bean mixture over the top.

7. Sprinkle the grated cheddar over the peppers and roast for 5 minutes until the cheese has melted.

8. Scatter over the remaining coriander and serve hot with lime wedges for squeezing over.