Pepper Fajita Boats – Meatless Mondays

I LOVE Mexican food and flavours so this little dish hit the nail right on the head! What was even better was that it was one of the “what the heck have I got in the cupboards/fridge” meals! Sometimes I think they often end up being the best sorts of meals and can become family favourites. I tend to find the ingredient that causes these meals to be a win for me is the humble bell pepper.

I think these would do quite well as party food or like I had as a light lunch, if you are nice (and not like Joey from Friends) you could share these with someone as a snack!

You will need:

  • 1/4 cup quinoa
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/2 veg stock cube
  • 1/4 cup grated cheese – cheddar works well
  • 1 red pepper
  • 2 tbsp lime juice
  • dollop sour cream to serve

Put the quinoa in a small pan along with the spices and stock cube and just to say cover with boiling water. Let it simmer on a medium/low heat with a lid on until the liquid has absorbed stirring when most of it has been absorbed to stop it sticking to the bottom of the pan. Which can be a nightmare not only for cleaning reasons but can make it taste burnt!

Meanwhile remove the stalk from the pepper and cut into quarters or if a large pepper cut it into 8, the place onto a baking tray. Remove the seeds and discard. If you need your pepper to be soft to aid digestion you can put it in the oven at 180c for 5 minutes.

Once the quinoa has absorbed the liquid mix in the cheese then carefully spoon the mixture into the slices of pepper and put in the oven for 6 minutes at 180c.

Carefully put the pepper slices onto a plate, evenly pour over the lime juice and add a dollop of the sour cream to each one and enjoy!

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