Fajita Vegetables

fajita vegetables


We like to just eat them, but you can add them to chicken, use to make fajitas, put on beef sandwiches, …


3 Tablespoons fresh lime juice,

2 Tablespoons extra-virgin olive oil 

2 cloves garlic, minced 

1 tablespoon chili powder 

freshly ground black pepper 

2 red bell peppers, cored, seeded, and thinly sliced lengthwise 

2 green bell peppers, cored, seeded, and thinly sliced lengthwise

2 medium onions, sliced and halved

Optional – 1 large ripe tomato, seeded and finely chopped


Mix all of the above except tomato. Let sit in a non-metal bowl for about 15 minutes for flavors to blend.

Stir fry in a skillet over medium high heat until vegetables are crisp-tender (not mushy).

If using tomatoes, add them for the last minute or 2 just to soften and warm through.



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