Fajitas with Prime Time Bell Peppers

Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4


  • 1 Prime Time Red Bell Pepper, seeded and sliced
  • 1 Prime Time Green Bell Pepper, seeded and sliced
  • 1 Prime Time Orange Bell Pepper, seeded and sliced
  • 1/4 cup vegetable oil, divided
  • 3 medium cloves garlic, minced
  • 1/4 tsp kosher or sea salt, plus more for seasoning
  • 1/2 tsp chile powder
  • 1/4 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp sugar
  • 2 tsp fresh lime juice
  • 1 lb boneless, skinless chicken breasts, sliced in strips (or substitute with your choice of steak or shrimp)
  • 1 medium onion, sliced
  • fresh cracked pepper
  • flour or corn tortillas, for serving
  • shredded cheese, for serving (optional)
  • sour cream, for serving (optional)
  • chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)


  • In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.
  • Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken, steak, or shrimp. Cook for 2 minutes (or until the chicken or steak is lightly browned). Stir in the onion and Prime Time Bell Peppers and cook with the chicken, steak or shrimp for 3 to 5 minutes or until the vegetables are tender.
  • Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional desired toppings.


Recipe courtesy of foodandwine.com
Keyword Bell Peppers