The flavour of the bell pepper is really good after a bit of grilling. Avoid using green ones for this porridge. The yellow/orange ones are sweeter and therefore, more suitable for cooking with porridge.
½ Onion, finely chopped
Handful of green peas
½ Yellow Bell Pepper
Grill the bell pepper in the oven for 5-10 minutes. Take care not to over-burned it.
Place grilled bell pepper in a bowl and covered with cling wrap and let it ‘sweat’ for about 15 minutes. Alternatively, you can put the grilled pepper in a ziploc bag and seal it.
The skin of the bell pepper will come off easily after it has gone through the ‘grill and sweat’ process. Remove the skin.
Chop up the skinned bell pepper.
Stir fry onion with a little oil for about 5 minutes. Add in the bell pepper and green peas.
Add dash of thyme and paprika.
Add stir-fried veggies into chicken porridge.