Salsa chicken peppers
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
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