Bell Pepper Zucchini Fajitas Recipes

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FAJITA-FILLING ONIONS AND PEPPERS



Fajita-Filling Onions and Peppers image

Provided by Melissa d'Arabian : Food Network

Time 6h10m

Yield 6 to 8 servings

Number Of Ingredients 11

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 bell peppers (red, yellow and orange), sliced into 3/4-inch strips
3 cloves garlic, minced
2 tablespoons lime juice

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.

SHRIMP FAJITAS WITH PEPPERS AND ZUCCHINI



Shrimp Fajitas With Peppers and Zucchini image

Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don't need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.

Provided by Martha Rose Shulman

Categories     tacos, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

Zest of 1 lime (2 teaspoons)
1/4 cup fresh lime juice
Salt and pepper
2 teaspoons cumin seeds, lightly toasted and ground
1 tablespoon adobo sauce from canned chipotles in adobo
1/4 cup plus 3 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1 1/2 pounds medium or large shrimp, shelled and deveined
1 large red or yellow onion, halved and sliced
1 red bell pepper, seeded and sliced 1/4-inch thick
1 jalapeño or 2 serrano chiles, minced
1 large zucchini, halved lengthwise and sliced
1 cup fresh or frozen corn kernels (from 1 large ear of corn)
1/4 cup chopped cilantro
1 romaine heart, sliced crosswise
4 large flour or 8 corn tortillas
Quick green salsa, for serving (see recipe)
Queso fresco, for sprinkling

Steps:

  • In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce, 1/4 cup olive oil and half the garlic. Reserve 2 tablespoons marinade.
  • Season shrimp with salt and pepper and place in a resealable bag. Pour in marinade and seal bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for 30 minutes. Flip bag over periodically to redistribute marinade.
  • Heat a large, heavy skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add onions and cook, stirring often, until they soften and begin to color, 3 to 4 minutes. Stir in bell pepper and chile and cook, stirring often, until peppers begin to soften, 3 to 4 minutes.
  • Stir in zucchini and corn, and turn heat to medium. Add remaining garlic, cumin and salt to taste. Cook, stirring often, until the zucchini is tender and peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
  • Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
  • Wrap tortillas in foil and warm in the oven, or wrap in a towel and warm in a steamer or in the microwave.
  • Transfer shrimp, with marinade, to a bowl. Remove shrimp from marinade and blot briefly on paper towels. Reserve marinade.
  • Arrange lettuce on a platter. Heat remaining 1 tablespoon oil over medium-high heat in a large, heavy skillet, preferably cast-iron, or a wok. Add shrimp and let sear; when they begin to turn pink, after about 1 minute, add drained marinade. Cook, stirring, until cooked through, 3 to 4 minutes. Using tongs, transfer shrimp from pan to platter. Turn up heat, reduce liquid in pan by half, and pour over shrimp.
  • Arrange vegetables on platter with shrimp, or serve separately. Sprinkle with remaining cilantro and serve, with warm tortillas, salsa and crumbled queso fresco.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 22 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 7 grams, TransFat 0 grams

EASY CHICKEN AND BELL PEPPER FAJITAS



Easy Chicken and Bell Pepper Fajitas image

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Provided by LLIGETT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 9

1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

Steps:

  • Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  • Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g

VEGAN FAJITAS



Vegan Fajitas image

This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.

Provided by TYGSD

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 6

Number Of Ingredients 15

¼ cup olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
garlic salt to taste
salt and pepper to taste
1 teaspoon white sugar
2 small zucchini, julienned
2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained

Steps:

  • In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
  • Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 17.9 g, Fat 14.4 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2 g, Sodium 130.2 mg, Sugar 6.6 g

BELL PEPPER-ZUCCHINI FAJITAS



Bell Pepper-Zucchini Fajitas image

Make and share this Bell Pepper-Zucchini Fajitas recipe from Food.com.

Provided by Barb G.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 fajita-size whole-wheat flour tortillas
1 1/2 teaspoons canola oil
1 thinly sliced red pepper
1 thinly sliced green pepper
2 medium zucchini, thinly sliced
1 large onion, thinly sliced
1/4 teaspoon salt
1/2 cup bottled salsa (your favorite)
1/4 cup reduced-fat sour cream

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.

FAJITA BELL PEPPERS



Fajita Bell Peppers image

Make and share this Fajita Bell Peppers recipe from Food.com.

Provided by Deb Wolf

Categories     Peppers

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons canola oil or 2 tablespoons olive oil
1 red sweet bell pepper
1 green sweet pepper
1 yellow sweet bell pepper
2 fresh garlic cloves, smashed
1/4 teaspoon kosher salt

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.

GRILLED PEPPERS AND ZUCCHINI



Grilled Peppers and Zucchini image

This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. -Karen Anderson, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 tablespoon butter
2 teaspoons soy sauce

Steps:

  • Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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