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!
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:
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.
2. Prep onions
Next, peel the red onion and cut in half. Then cut the onion into about ¼-1/2 inch slices.
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.
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.
4. Serve and enjoy
Serve your fajita veggies with lime wedges, cilantro and Sweet and Spicy Mexican Shrimp.
FAQ's and Serving Suggestions:
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.
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.
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.
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.
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.
Grilled Fajita Peppers and Onions Recipe
- Total Time: 20 minutes
- Yield: 6
Ingredients
3 bell peppers (red, yellow and green)
1 large red onion
1 teaspoon coarse kosher salt
½ teaspoon black pepper
Instructions
- 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.
- 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.
- 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.
- 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
Leave a Reply