• Skip to main content
  • Skip to primary sidebar
Weekday Pescatarian
menu icon
go to homepage
  • Recipes
  • Sign Up!
  • About
  • Contact
  • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sign Up!
    • About
    • Contact
    • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Recipes

    Grilled Fajita Peppers and Onions Recipe

    Published: Mar 23, 2023 · Modified: Jan 17, 2024 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · Leave a Comment

    Jump to Recipe·Leave a Review

    Wondering How to Cook Bell Peppers and Onions for Fajitas? This recipe will guide you through how to make these delicious pepper so you can add them to your burrito bowls, taco salads, vegetarian fajitas, shrimp fajitas, or any other Mexican recipes on your Taco Tuesday menu!

    bell peppers and shrimp fajitas in skillet

    This sautéed peppers and onions recipe is an excellent side dish to serve alongside Sweet and Spicy Mexican Shrimp or any of your favorite fajita recipes.

    The great thing about this easy side dish is that it takes just a handful of simple ingredients and a few grilling techniques to create a dish worthy of your favorite Mexican restaurant!

    Here's what you need to make this recipe:

    Ingredients for fajita peppers

    Before we get to the step by step directions, a few notes about the ingredients:

    Red onion - while red onions are my go-to onion for fajita veggies, yellow onions or white onions would be great substitutes.

    Sweet bell peppers - I use one green bell pepper, one red bell pepper and one yellow bell pepper for the mix. But these sauteed peppers would be delicious with any combination of sweet peppers that suits your fancy. I've used thin strips of mini bell peppers and even added sliced jalapenos to my sauteed bell peppers mixture to add an extra kick of spice.

    Full ingredient list and measurements included in the printable recipe card below.

    Step by step instructions:

    1. Prep peppers

    Begin be cleaning the bell peppers, cutting them open and removing the seeds and ribs. Slice the peppers into thin strips - about ½ inch wide.

    bell peppers sliced on cutting board

    2. Prep onions

    Next, peel the red onion and cut in half. Then cut the onion into about ¼-1/2 inch slices.

    slilced onions on a board

    3. Cook vegetables

    Heat a large cast iron skillet over medium-high heat. To the hot pan add your neutral oil, sliced red, yellow and green peppers, and onion. Toss quickly in the oil. Leave the peppers and onions undisturbed in the pan to brown slightly - about 3 minutes.

    onions and bell peppers in a skilet

    4. Seasoned vegetables

    Once browning, toss the peppers and onions and add the salt and pepper. Leave undisturbed until slightly browned but the vegetables should still be crisp-tender and hold their shape.

    salt and pepper added to bell peppers

    4. Serve and enjoy

    Serve your fajita veggies with lime wedges, cilantro and Sweet and Spicy Mexican Shrimp.

    bell peppers and shrimp fajitas in bowl and board

    FAQ's and Serving Suggestions:

    How to cut bell peppers for fajitas?

    Always begin by washing the peppers well to remove any dirt and debris. Then cut the pepper in half through the stem (top to bottom). Use your hands to remove the stem and core, then the seeds and white ribs. You can remove the top part of the pepper that folds in, which makes it easier to cut into even strips. (I save this part of the pepper in a freezer bag to use in salsas, soups or stir-fries.) With the skin side of your pepper on the cutting board, use a sharp knife to cut each pepper half into thin, even strips.

    Can I use a bag of frozen peppers and onions to make this recipe?

    Those frozen veggies are a wonder of science...but they do contain very high levels of water, making it next to impossible to get a good sear on the peppers before they get overcooked. For best results, I highly recommend using fresh vegetables.

    What to serve with fajita peppers and onions?

    Baked Fish Tacos on corn tortillas with a side of fajita peppers and onions would be perfection. Of course, they're perfect for shrimp fajitas using Sweet & Spicy Mexican Shrimp. Or serve them as a main dish for a skillet full of vegetable fajitas, along with all your favorite toppings, including Taco Truck Green Sauce, Chuy's Creamy Jalapeño Ranch, shredded cheese, sour cream and fresh limes.

    What cooks fastest, bell pepper or onion?

    I like to start cooking the pepper first (before the onion) because it takes longer for pepper to cook down to the same softness. Add the onion to the same pan and continue cooking for another 3-4 minutes until it's just starting to soften.

    How to store leftover fajita peppers?

    To store, transfer leftover peppers and onions to an airtight container and keep in the refrigerator for 3-4 days. For freezing, recommend portioning the veggies into individual sized containers and freeze for up to 3 months. To reheat, pop in the microwave for about 60 seconds, or until heated through.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    finished recipe served with shrimp in a skillet next to 3 tacos

    Grilled Fajita Peppers and Onions Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Christina Jolam
    • Total Time: 20 minutes
    • Yield: 6
    Print Recipe
    Pin Recipe

    Ingredients

    3 bell peppers (red, yellow and green)

    1 large red onion

    1 teaspoon coarse kosher salt

    ½ teaspoon black pepper


    Instructions

    1. Begin be cleaning the bell peppers, cutting them open and removing the seeds and ribs. Slice the peppers into thin strips - about ½ inch wide. Peel the red onion and cut in half. Then slice the onion in about ½ inch slices.
    2. Heat a large cast iron skillet over medium-high heat. Add neutral oil, sliced red, yellow and green peppers, and onion. Toss quickly in the oil, then leave the peppers and onions undisturbed in the pan to brown slightly - about 3-4 minutes.
    3. Once browning, toss the peppers and onions and add the salt and pepper. Leave undisturbed again until lightly browned but the vegetables should still be crisp-tender and hold their shape.
    4. Remove from the skillet and serve with lime wedges, cilantro, Sweet and Spicy Mexican Shrimp and a stack of warm flour tortillas.

    Notes

    Leftover fajita peppers and onions can be stored in the refrigerator for 3-4 days, or frozen in an airtight container for up to 3 months. 

    • Prep Time: 10
    • Cook Time: 10
    • Category: Easy Recipes
    • Method: Stove Top
    • Cuisine: Mexican, American

    Ready to make this recipe?

    Save it to Pinterest and follow me so you don't miss any recipes!

    Like this:

    Like Loading...

    More Recipes

    • Salmon over asparagus on a white plate and garnished with a slice of lemon.
      Foolproof Grilled Salmon in Foil
    • Anchovy Pizza on a board .
      Anchovy Pizza (Marseille Style)
    • pile of barnacles on a plate.
      Gooseneck Barnacles Recipe (Percebes)
    • Bowl of chimichurri with edamame on a table next to a bag of edamame.
      Crunchy Edamame Chimichurri

    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    author standing in kitchen holding coffee mug

    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

    More about me →

    Popular Recipes

    • cooked king crab leg clusters with a dish of lemon butter sauce and lemon wedges
      How To Cook Frozen King Crab Legs (The Easiest & Best Way!)
    • baked fish with lemon butter sauce over asparagus and rice
      Baked Walleye Recipe with Lemon Butter
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • grilled lemons, octopus tentacles and potatoes on a dish with dressing
      Simple Greek Grilled Octopus Recipe

    Spring & Summer Recipes

    • black plate with garlic butter baked shrimp garnished with lemon
      Baked Colossal Shrimp with Lemon Garlic Butter Sauce
    • Cluster of crab legs on a tray with a bowl of melted butter sauce.
      How to Cook Snow Crab Legs (Perfect Every Time!)
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • Alaskan Pollock with olive and tomato topping on a white plate.
      Mediterranean-style Pollock Fillets Recipe

    Footer

    logos of organizations where Weekday Pescatarian has been featured

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • About

    Weekday Pescatarian participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some posts on this site also contain links to other affiliate sites offering products or services we recommend. This means if you make a purchase after clicking on a link, we may earn a small commission at no extra cost to you.

    Copyright © 2025 Weekday Pescatarian

    Brunch Pro on the Feast Plugin

    %d