Tuesday, March 22, 2011

20110322 Salsa Chicken Pepper

(SOURCE: GoodFood Magazine - Salsa Chicken Pepper)

I used shredded chicken instead of chopped one, in order to fit more chicken into each bell pepper. It is amazing how sweet roasted peppers taste. Too bad I forgot to serve them with some freshly squeezed lime juice.

140g brown rice, cooked as per instructions
4 large bell peppers
oil, for brushing
300g hot salsa
200g cooked chicken, shredded
200g kidney beans, drained
60g grated cheese
20g coriander, chopped

1. Heat oven to 200 degree C. Slice the top off the peppers and cut out the seeds. Lightly oil then bake whole peppers in a roasting tin for 10 minutes.
2. In a medium bowl, mix rice with the salsa, chicken, beans, cheese, and coriander. Season with salt and pepper.
3. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 minutes.

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