Photo: Lily Banse
Salsa chicken peppers
9 ingredients
30 min
Serves 4
openrecipes
A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings
Estimated Nutrition (whole recipe, rough)
642
Calories
44g
Protein
27g
Fat
55g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Red Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Red Kidney Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes