Romano Peppers in a Fajita!

I have never cooked with Romano peppers and when they were on offer one day, i though hey! Why not give it a crack. A lot of the recipes out there say stuffing them was the best way to eat them. Trust me to try something else with them :)

You will need

2 x Romano Peppers or normal peppers

2 x chicken breast or frying steak or 500g mince beef

4 x Big Portobello mushrooms - sliced

1 x bag of mix leaf salad

100g x grated cheddar cheese

1 x tomato diced

1 x onion sliced

1 x lemon - juiced

1 x zucchini - sliced

8 x tortilla wraps

2 x cups sour cream

Seasoning

1 x teaspoon ground cumin, pepper, salt, sugar, cyan pepper, chilli powder, ground coriander, ground garlic, ground onion, paprika, thyme

Method

prep for romano peppers, wash them and stick them on an open fire on the stove and charcoal them until they turn black and set them aside to cool. Once they are cool, run your fingers through them and peel the black skin off. Don't worry if there are some black skin stuck on it, it give it extra flavour. Cut them in half and take seeds out and sliced them up and set aside.

in a pan add a little oil and fry your onions until soften and add a touch of salt and pepper and set aside.

in the same pan, fry sliced zucchini with salt and pepper and set a side

in the same plan, fry sliced onions until tender and set aside

in the same pan, add a touch of oil and add the meat and seasoning toss until cooked and set aside

grate cheese and set aside in a bowl and set fresh salad leaves in a bowl too

in a bowl, add tomato, lemon juice, salt, pepper and sliced onions and mix and set aside in a bowl

heat tortilla wraps

now, on a plate, place tortilla warp and start loading your wrap with what you desire. Can get messy but hey! if it is good it’s worth the mess.

The romano peppers add such a sweet taste to the salty meaty fajita, mushroom etc. it’s amazing!! enjoy!!!