Salsa chicken peppers

• Camargue red rice↗140g g
• large red peppers↗4
• oil

  for brushing

• jar hot salsa270g g

  (we used Discovery)

• chopped cooked chicken200g g
• can red kidney beans↗200g g

  drained

• grated mature cheddar40g g
• pack coriander20g g

  chopped

• lime↗

  wedges, to serve

Step-by-step instructions

1. 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.

2. 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.