By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 4
547 cal · 65 min
Salsa Chicken and Red Pepper Rice Bowls
Recipe GLPRd64e6455993892
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Average rating: 4.5 (1)
Vibrant roasted red peppers stuffed with seasoned Camargue rice, tender cooked chicken, kidney beans, sharp cheddar, and fresh coriander, finished with a zesty hot salsa and lime. A colorful, satisfying main course with Mexican-inspired flavors.
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Ingredients
140 g Camargue red rice
4 large large red peppers
1 tbsp olive oil, for brushing
270 g hot salsa
200 g cooked chopped chicken
200 g red kidney beans, drained
40 g grated mature cheddar cheese
20 g fresh coriander, chopped
1 lime lime wedges, to serve
Directions
Bring a pot of salted water to a boil and add the Camargue rice. Simmer for 25 minutes until the grains are tender. While the rice cooks, preheat your oven to 220°C (200°C fan, gas mark 7). Slice the tops off the red peppers and carefully remove all the seeds and white membranes. Lightly brush the outside of each pepper with olive oil.
Arrange the oiled peppers upright in a roasting tin, cap the peppers with their removed tops, and place in the preheated oven for 12 minutes to soften slightly.
Drain the cooked rice completely and transfer to a large mixing bowl. Stir in the hot salsa, chopped cooked chicken, drained kidney beans, grated cheddar, and fresh coriander. Season with salt and pepper to taste.
Remove the peppers from the oven. Carefully fill each pepper cavity with the rice and chicken mixture, dividing evenly among all four peppers. Replace the pepper tops on each filled pepper.
Return the filled peppers to the oven and bake for 10 minutes until heated through. Transfer to serving plates, squeeze fresh lime wedges over each pepper, and serve warm.
Comments
Red rice is a specialty item—not standard at Harris Teeter or Food Lion, forcing a trip to Kroger, Publix, or ALDI unless you swap it for regular long-grain, which saves a stop and $1 or $2. The 65-minute time is honest if you account for simmering the rice (about 30 minutes) and building the bowls; expect closer to an hour if you're not experienced. This is a straightforward weeknight bowl that reheats well for lunch and feeds four on a single-protein budget—chicken thighs at Walmart or Harris Teeter keep the cost around $2 to $2.50 per serving. The coriander and lime brighten a simple dish, and kidney beans stretch the protein affordably, making it a solid option for families who don't mind a rice swap.
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