Fajita-Filling Onions and Peppers Recipe

Name: Fajita-Filling Onions and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow onions, either sliced with the grain in 1/2-inch-thick pieces (if using as an accompaniment to meat) or cut into 12 wedges, with the root ends intact to keep the wedges together (if…; 2 teaspoons olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon sweet paprika; 1/4 teaspoon sugar; 3/4 teaspoon salt; 3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips; 3 cloves garlic, minced; 2 tablespoons lime juice

Servings: persons

2 medium yellow onions, either sliced with the grain in 1/2-inch-thick pieces (if using as an accompaniment to meat) or cut into 12 wedges, with the root ends intact to keep the wedges together (if using as a main fajita filling)
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/4 teaspoon sugar
3/4 teaspoon salt
3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips
3 cloves garlic, minced
2 tablespoons lime juice

1
Special equipment: a medium slow cooker (4 quarts)
2
Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat.
3
Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly.
4
Lay the sliced peppers on top of the onions.
5
Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat.
6
Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed.
7
It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer).
8
Stir in the lime juice just before serving

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium yellow onions, either sliced with the grain in 1/2-inch-thick pieces (if using as an accompaniment to meat) or cut into 12 wedges, with the root ends intact to keep the wedges together (if using as a main fajita filling), 2 teaspoons olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and more.

Yes, Fajita-Filling Onions and Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fajita-Filling Onions and Peppers

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