A colorful and flavorful mix of sautéed bell peppers and onions, seasoned with classic fajita spices. Perfect as a side dish or as a filling for fajitas, tacos, or burritos.
1 tablespoon olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the sliced onions to the skillet and sauté for 2 minutes, stirring frequently.
Add the sliced red, green, and yellow bell peppers to the skillet with the onions. Continue to sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred.
Sprinkle the ground cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper evenly over the vegetables. Stir well to coat all the vegetables with the spices.
Cook for an additional 1 to 2 minutes, stirring frequently, to allow the spices to toast and develop flavor.
Remove the skillet from heat and drizzle the fresh lime juice over the vegetables. Stir to combine.
Sprinkle the chopped fresh cilantro over the sautéed vegetables and gently toss.
Serve immediately as a side dish or use as a filling for fajitas, tacos, or burritos.