A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings
Prep:30 mins
Serves 4
140g Camargue red rice4 large red peppersoil, for brushing270g jar hot salsa (we used Discovery)200g chopped cooked chicken200g can red kidney beans, drained 40g grated mature cheddar20g pack coriander, choppedlime wedges, to serve
STEP 1Boil 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.STEP 2Drain 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.
