Ingredients
Scale
3 bell peppers (red, yellow and green)
1 large red onion
1 teaspoon coarse kosher salt
1/2 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 1/2 inch wide. Peel the red onion and cut in half. Then slice the onion in about 1/2 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