Kristine's Kitchen · by Kristine Rosenblatt
Fajita Veggies
NUTRITION · PER SERVING13M COOK
CAL 3%·PRO 1%
CARBS 7G39% OF CAL
1G FIBER3G OTHER3G TOTAL SUGAR
FAT 5G61% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful bell peppers and onions sautéed with warm spices until crisp-tender. Fragrant and flavorful with oregano and cumin. Serve alongside fajitas, tacos, or burritos.
sidemexican🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 bell peppers (I used red, yellow and green)
- 1 red onion (or sweet yellow or white onion)
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt (or to taste)
At a glance
PER SERVING · TIME 13M
CAL 3%·PRO 1%
CARBS 7G39% OF CAL
1G FIBER3G OTHER3G TOTAL SUGAR
FAT 5G61% OF CAL
1G SAT4G 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
- 8m
- Sodium
- 205mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 9mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.