Fajita Bell Peppers Food

FAJITA-FILLING ONIONS AND PEPPERS

Steps:

• Special equipment: a medium slow cooker (4 quarts) Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat. 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. Lay the sliced peppers on top of the onions. Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat.
• 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. It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer). Stir in the lime juice just before serving.

HEALTHY CHICKEN FAJITA STUFFED PEPPERS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
• Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
• Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
• Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

FAJITA BELL PEPPERS

Steps:

• If you can not find 3 different colors of peppers, use what you can find, as long as they're sweet peppers.
• Wash and remove the core and seeds from peppers; slice peppers lengthwise into 1/2" wide strips; if you cut them too narrow, they'll go limp before they brown.
• Heat a large heavy bottomed pot for several minutes over high heat; (I use my dutch oven).
• Add oil, swirl to coat bottom of pot.
• Add garlic, then peppers.
• Keep the heat high and stir frequently with a wooden spoon-a spatter-screen is helpful to keep oil contained while it cooks- it should sizzle and snap as it cooks or the heat is too low.
• You want the peppers' skins to get brown patches;cook until tender-crisp.
• Sprinkle with salt, stir and serve.

TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS

Steps:

• MARINATE CHICKEN FOR 30 MINUTES.
• Mix lime juice and minced garlic in 2-quart Ziploc bag.
• Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
• STIRFRY.
• Heat olive oil in heavy frying pan over medium-high heat.
• Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
• Remove chicken to plate and keep warm.
• Drain excess liquid from skillet, if necessary.
• Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
• Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
• Add chicken back to frying pan and stirfry 1-2 minutes.
• ASSEMBLE BURRITOS.
• Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
• Fold bottom of tortilla and roll up sides.
• Serve with salsa, if desired.
• Serves 2 hearty appetites, or 4 dainty portions.

BELL PEPPER-ZUCCHINI FAJITAS

Steps:

• Heat tortillas as package directs.
• Meanwhile heat oil in a large non-stick skillet over medium-high heat.
• Add peppers, zucchini and onions; saute 5 to 6 minutes until crisp-tender and slightly browned.
• Season with salt.
• MIX Salsa with sour cream.
• Top tortillas equally with vegetables, then salsa mixture, and roll up.
• Or just let everyone make their own.
• Enjoy.