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Fajita Veggies

Such a colorful and tasty dish


  • 4 Whole bell peppers, various colors, slicedinto strips
  • 1 Whole purple or red onion, sliced into strips
  • 3 Cloves Fresh garlic, minced or squeezed through garlic press
  • 1 1/4 tsp chile powder
  • 3/4 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp salt
  • olive oil


  • Mix spices thoroughly and set aside with garlic.
  • Heat oil in cast iron frying pan over medium heat.
  • Add a mixture of peppers and onions being careful not to overfill the pan.
  • Cook, turning with tongs frequently, until peppers begin to char slightly.  Veggies should be tender crisp.
  • Remove veggies to a bowl and repeat with another batch of peppers and onions.  Add olive oil as needed, a tablespoon or two at the time. 
  • Continue cooking in batches until the final batch is done.  
  • Add a tablespoon or two of olive oil, then add the garlic.  Cook for about a minute and add the bowl of veggies back to the frying pan.
  • Sprinkle the spice mixture evenly over the veggies in the pan.  Use the tongs to toss the veggies until evenly coated with the spice mixture.
  • Remove the pan from the heat and return all veggies to the bowl.