Bell pepper are packed with vitamin C and come in a array of colors. Green peppers are the most common type, but they are available in yellow, orange, red, purple, brown and black. Bell peppers are not hot or spicy in taste, but sweet due to a recessive gene that stop the production of capsaicin, the compound that give hot peppers their spice. Fajitas were born from Mexican ranch workers use of grilled skirt steak in the late 1930s and early 1940s. Today, the word fajita brings thoughts of grilled onions, peppers and meat slices wrapped in a soft flour tortilla.
Things You'll Need
- Bell peppers
- Onions, sliced (optional)
- Paring Knife
- Cutting board
- Frying pan, Wok or Grill
- Olive Oil (optional)
- Salt (optional)
Select a bell pepper that is bright in color and has undamaged skin that is free of marks, wrinkles and soft spots.
Wash the peppers with water, scrubbing any wax off of the skin.
Cut the stem off using a paring knife.
Cut the pepper in half from top to bottom, removing the seeds and soft membrane as you go.
Cut into strips, on a cutting board, with the skin side facing down.
Heat a few tablespoons of olive oil in your frying pan or Wok. Skip this step if grilling the peppers directly on a grate.
Add sliced onions and bell peppers to the hot oil or place on hot grill.
Cook the peppers and onion mix while stirring/flipping occasionally until they just begin to loose their firmness; this will take three to four minutes. Add salt for flavor during the cooking process, if desired.
Remove peppers and onion mix from the heat and keep them warm until you are ready to serve the fajitas.
Tips & Warnings
- If you want extra sweetness from the bell pepper, use a yellow, orange or red pepper with the green peppers.
- You can use a few tablespoons of grease from the meat to fry the peppers instead of olive oil.
- If you find grilling sliced vegetables on your grill difficult, use a vegetable basket, pan fry or stir-fry the peppers.
- Don't worry about getting perfect slices of peppers.
- If you will be making the peppers ahead of time, do not overcook them and keep them warm.
- If you overcook the peppers they will be soggy by the time you eat, unless you are preparing them immediately before serving the fajitas.