Dinners, Dishes and Desserts · by Erin Sellin★ 5.0 (2)
Fajita Veggies
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 2%
CARBS 8G32% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 7G68% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quickly sautéed bell peppers and red onions coated in a warm blend of chili powder, cumin, and paprika. These versatile fajita veggies work in tacos, quesadillas, salads, or as a standalone side.
sidemexican🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 bell peppers (any color)
- 1 red onion
- 3 Tablespoons olive oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 2%
CARBS 8G32% OF CAL
2G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 7G68% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 125mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 21mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 125MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.