Mexican Peppers and Onions ~
Easy side dish featuring charred bell peppers and sweet onions seasoned with Mexican oregano and garlic salt.
Perfect for tacos, burrito bowls, or fajitas!
Easy Fajita Veggies Recipe
This easy fajita veggies recipe delivers perfectly seasoned restaurant-style sautéed peppers and onions in minutes! The balance of simple seasonings elevates the natural flavor of the fresh vegetables while adding subtle earthiness and aromatic depth.
Just heat some vegetable oil in a large skillet over medium-high heat then add your sliced green bell peppers and red onions along with a dash of Mexican oregano and garlic salt. Cook for a few minutes, until the veggies are nicely charred on the edges, and your peppers and onions are ready to go.
This recipe takes 10 minutes from start to finish—perfect for busy weeknights! ⏱️
Ingredients for Mexican Peppers and Onions
You will need the following:
- 1 1/2 tablespoons vegetable oil
- 2 cups green bell peppers, destemmed, cored, and sliced
- 1 cup red onion, sliced
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon garlic salt
Ingredient Notes
- Vegetable Oil: Vegetable oil is ideal for high heat and keeps flavors balanced, helping you achieve that perfect char on the peppers and onions. Olive oil is not recommended for this recipe. It has a lower smoke point than vegetable oil, so it burns more easily at the high temperature needed to char the peppers and onions. Its distinct flavor could also overshadow the subtle taste of the veggies.
- Bell Peppers: Green peppers are classic, but this recipe also works with sweet bell peppers, including orange, yellow, and red peppers.
- Red Onion: Red onions bring a mild sweetness, while yellow onions add a more classic, savory depth—either works great in this dish!
- Mexican Oregano: Mexican oregano offers a bright, citrusy, and slightly peppery flavor, setting it apart from Italian oregano, which tends to be more robust and earthy. Marjoram can be used as a substitute if needed.
- Garlic Salt: Just a pinch enhances the natural flavors of the peppers and onions. Combining garlic powder with a pinch of kosher salt works well too.
How to Make Mexican Peppers and Onions
STEP ONE: Prep the pan. Set a large skillet over medium-high heat. Add the oil to the hot pan. When the oil is hot, add the sliced peppers and onions, Mexican oregano, and garlic salt.
STEP TWO: Cook to Perfection. Cook for 5-7 minutes, stirring occasionally, until the vegetables are charred around the edges and fork-tender.
STEP THREE: Finish and Serve. Adjust seasoning to taste and serve warm.
Serving Suggestions
- Quesadillas: Layer peppers and onions with cheese between tortillas, then grill until cheese is melted.
- Veggie Fajitas: Pair with warm tortillas, a squeeze of lime, and your favorite toppings for a quick, healthy meal.
- Burrito Bowls: Combine with Cilantro Lime Rice, beans, and salsa for a vibrant, nutritious bowl that’s both filling and flavorful.
FAQs
- Can I use frozen peppers? For best results, fresh is the way to go. Frozen peppers tend to release more water as they cook, which can make them softer and prevent them from getting that nice char. If using frozen, cook them straight from frozen over high heat and avoid overcrowding the pan to minimize excess moisture.
- Can I cook this on a grill instead of a skillet? Absolutely! Toss the peppers and onions with oil and seasoning, then grill them in a grill basket or on a sheet of foil over medium heat until charred and tender.
- Can I add other vegetables to this dish? Definitely! Thin strips of mushrooms, zucchini, or yellow squash would complement the peppers and onions nicely. Just be sure to adjust the cooking time as needed.
- How can I keep the peppers and onions from getting too soft? Cook them over medium-high heat and avoid stirring too often. This helps them char without becoming overly soft.
- What protein pairs well with this dish? Black beans, Mexican Tofu, or sliced plant-based chorizo all pair well with these sauteed peppers and onions.
More Tex-Mex Recipes You’ll Love!
- Cilantro Lime Guacamole
- Mexican Sour Cream Rice
- Black Beans for a Crowd
- Classic Margaritas
- Red Pepper Rice
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Mexican Peppers and Onions
Ingredients
- 1 1/2 tablespoons vegetable oil
- 2 cups green bell peppers destemmed, cored, and sliced
- 1 cup red onion sliced
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon garlic salt
Instructions
- Set a large skillet over medium-high heat. Add the oil to the hot pan. When the oil is hot, add the sliced peppers and onions, Mexican oregano, and garlic salt.
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are charred around the edges and fork-tender.
- Adjust seasoning to taste and serve warm.
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