Side Dishes > Sautéed Vegetables > Other Vegetables (Sautéed) > Sautéed Bell Peppers and Onions Recipe (Fajita Style)

Sautéed Bell Peppers and Onions (Fajita Style)

This simple recipe delivers flavorful and vibrant sautéed bell peppers and onions, perfect as a side dish or the base for fajitas, tacos, and other Mexican-inspired meals.

Prep Time
15 minutes
Cook Time
15-20 minutes
Servings
4
Ingredients
  • 2 large Bell Peppers (various colors)
  • 1 large Yellow Onion
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Oregano
  • to taste Salt
  • to taste Black Pepper
  • 1 tablespoon Lime Juice
  • 2 tablespoons Cilantro

Preparation

Step 1: Prepare the Vegetables: Wash and dry the bell peppers. Remove the stems and seeds, then slice them into strips about 1/4 inch thick. Peel the onion, cut it in half from top to bottom, and slice each half into similar-sized strips.

Sautéing the Vegetables

Step 2: Sauté the Aromatics: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they begin to soften and turn translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Add the Bell Peppers: Add the sliced bell peppers to the skillet with the onions and garlic. Stir well to combine.

Seasoning and Cooking

Step 4: Season the Vegetables: Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the skillet. Stir well to ensure the vegetables are evenly coated with the spices.

Step 5: Cook Until Tender: Continue to cook the vegetables over medium-high heat for 8-10 minutes, stirring occasionally, until the bell peppers are tender-crisp and slightly charred. Avoid overcrowding the pan; cook in batches if necessary.

Finishing Touches

Step 6: Add Lime Juice: Remove the skillet from the heat and stir in the freshly squeezed lime juice. This will brighten the flavors and add a touch of acidity.

Serving

Step 7: Garnish and Serve: Transfer the sautéed bell peppers and onions to a serving dish. Garnish with freshly chopped cilantro. Serve hot as a side dish, in fajitas, tacos, burritos, or over rice.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 50-70
  • Fat: 3-5g
  • Carbohydrates: 5-8g
  • Protein: 1-2g

Other Considerations for Nutrition

The nutritional content can vary based on the amount of oil used and the specific spices included. Using a minimal amount of oil and focusing on fresh, whole ingredients will maximize the nutritional benefits. Consider the sodium content of the spices you use if you are watching your sodium intake.

← Quick Garlic Sautéed Spinach Sautéed Broccoli with Garlic and Chili Flakes →

FAQ

  • Can I use frozen bell peppers and onions?

    While fresh vegetables are preferred for the best flavor and texture, you can use frozen bell peppers and onions in a pinch. Make sure to thaw them thoroughly and pat them dry before sautéing to prevent them from becoming soggy.
  • Can I add other vegetables to this recipe?

    Yes, you can add other vegetables such as zucchini, mushrooms, or jalapeños to this recipe. Just adjust the cooking time accordingly to ensure all vegetables are cooked through.
  • How do I store leftover sautéed vegetables?

    Store leftover sautéed vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a skillet or microwave before serving.
  • Can I make this spicier?

    Absolutely! Add a pinch of cayenne pepper or a finely chopped jalapeño to the skillet along with the other spices for extra heat.