Fajita Veggies Recipe

Red bell pepper: adds sweetness and bright color to the dish

Green bell pepper: gives a slightly bitter crunch that balances the sweetness

Yellow bell pepper: brings a mild, fruity flavor and more color

Large onion: adds a savory, slightly sweet base when cooked

Olive oil: helps cook the veggies evenly and adds a smooth texture

Salt: enhances all the flavors in the dish

Black pepper: adds a little heat and depth

Cumin: gives a warm, earthy taste that’s key for fajita flavor

Paprika: adds a smoky, slightly sweet note

Garlic powder: brings a mild garlic flavor without the sharpness of fresh garlic

When you’re cooking the fajita veggies, one of the most helpful moves is learning how to get the bell peppers and onions to cook evenly and get that nice little char without burning. Here’s a simple way to do it:

1. Make sure your skillet is hot before you add the olive oil. This helps the veggies start cooking right away.
2. Add the sliced bell peppers and onions in a single layer if you can. Crowding the pan can make them steam instead of getting that tasty char.
3. Stir the veggies every few minutes, but not too often. Letting them sit for a bit helps them brown and get those yummy flavors.
4. Keep the heat at medium-high so the veggies cook through but don’t burn too fast.

Doing this makes the vegetables tender and gives them a little crispy edge, which adds a lot of flavor. When the onions and peppers get a bit of char, it brings out their natural sweetness and makes the whole dish taste better.

I remember the first time I tried this, I kept stirring the veggies all the time because I was worried they’d burn. But that actually stopped them from browning! Once I learned to give them some time between stirs, the fajita veggies turned out way tastier. Also, slicing the peppers and onions about the same size helps them cook evenly, which is a little trick I like to use. It’s a small step that makes a big difference when you’re cooking up these colorful, flavorful veggies!

• red bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a slightly smoky flavor, which can add a different dimension to your fajita veggies.

• green bell pepper - Substitute with anaheim pepper: Anaheim peppers are mild and slightly sweet, providing a similar texture but a unique flavor twist.

• yellow bell pepper - Substitute with orange bell pepper: Orange bell peppers are just as sweet and colorful, making them an excellent substitute.

• large onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, which can add a subtle complexity to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for sautéing.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, but use it sparingly to avoid making the dish too salty.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile, being more earthy and less pungent.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that can complement the other spices well.

• paprika - Substitute with chili powder: Chili powder can add a bit more heat and complexity, enhancing the overall flavor of the fajita veggies.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, although it will be less pungent than garlic.

• Allow the fajita veggies to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
• Transfer the cooled vegetables into an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator. The fajita veggies will stay fresh for up to 4-5 days.
• For longer storage, consider freezing the fajita veggies. Spread the cooled vegetables in a single layer on a baking sheet and place it in the freezer. Once the vegetables are frozen solid, transfer them to a resealable plastic bag or airtight container.
• Label the container or bag with the date to keep track of how long they’ve been stored. Frozen fajita veggies can last up to 3 months.
• When ready to use, thaw the vegetables in the refrigerator overnight or reheat directly from frozen in a skillet over medium heat until warmed through.
• To maintain the best texture and flavor, avoid refreezing the fajita veggies after they have been thawed.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Toss in the leftover fajita veggies.
  4. Stir occasionally until the vegetables are heated through, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the fajita veggies evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.

• Microwave Method:

  1. Place the fajita veggies in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals until the veggies are hot.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the fajita veggies in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the fajita veggies in a grill basket.
  3. Grill for 5-7 minutes, stirring occasionally, until heated through and slightly charred.

• Large skillet: A wide, flat-bottomed pan used for cooking the vegetables evenly over medium-high heat.

• Spatula: A tool used for stirring and flipping the vegetables to ensure they cook evenly and don't stick to the skillet.

• Chef's knife: A sharp knife used for slicing the bell peppers and onion into uniform pieces.

• Cutting board: A flat surface used to safely chop and slice the vegetables.

• Measuring spoons: Tools used to measure out the olive oil, salt, black pepper, cumin, paprika, and garlic powder accurately.

• Mixing bowl: A bowl used to hold the sliced vegetables before they are added to the skillet.

• Tongs: A tool used to handle and serve the cooked vegetables without damaging them.

Pre-slice vegetables: Slice all bell peppers and onions in advance and store them in airtight containers in the fridge.

Use a hot skillet: Preheat the skillet before adding the olive oil to reduce cooking time.

Batch cook: Double or triple the recipe and store extra portions for quick meals later in the week.

Pre-mix spices: Combine salt, black pepper, cumin, paprika, and garlic powder in a small container ahead of time.