Mexican-style red pepper lunch bowl

Lunch, dinner, anything in between - my George Foreman Smokeless Grill has my heart, it’s perfect for any meal. I have been a little obsessed (a lot obsessed) with ramiro peppers lately, and when softened on the grill, they are so tender and delicious. I’ve paired mine with some warm chickpeas in salsa, lettuce and alongside homemade tortilla chips, spring onion and lime wedges! So tasty, and ready in 15 mins!

Ingredients: (serves 1)
2 ramiro peppers (sweet pointed peppers)
½ tin chickpeas
1 tbsp salsa (of choice)
4 leaves gem lettuce
1 lime, cut into 4 wedges
1 handful of tortilla chips
2 spring onions
+ spray oil of your choice (I used sunflower oil) and any dips of choice (mayo etc)

Heat your grill! Brush your peppers in oil and pop on the grill for about 7mins each side (until soft and grill marks are prominent. While they cook, pour chickpeas and salsa into a bowl with a squeeze of 1 lime wedge. After 7 mins, squeeze 1 lime wedge over peppers and flip over to finish on the other side. In a bowl, plate lettuce, chickpeas in salsa (which you can heat gently in a frying pan if you like), tortilla chips, finished peppers, spring onion sprinkled on top and the last two lime wedges!

Since discovering George Foreman do smokeless grills, my grill game has been leveled up! You can also use code GEMTAKES15 for ££ off the entire George Foreman website!

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