After the overwhelming surprised, inquisitive and excited response from Thursday’s new YouTube video on how to spiralize bell peppers, I knew I had to follow it up with a spiralized bell pepper recipe.
What better way to enjoy bell peppers than sautéed with onions? Nothing fills your kitchen with a better smell than peppers, onions and garlic!
This easy, one-pot fiesta skillet is perfect for a last-minute dinner or a full-on Mexican-themed dinner party (hello taco night!)
The only trick you need to know about spiralizing bell peppers is to prepare your area for some mess. When you spiralize the bell pepper, the seeded core shreds and causes the little seeds to spray everywhere.
So, make sure you’re aware of your surroundings – you may have to spend a minute picking up the seeds!
Otherwise, just snap the top off the pepper, secure the wider end to the teeth on the handle and spiralize!
Another note about this dish – it can be enjoyed as a large main OR it can be served as a starter. If you choose to serve it as a starter, it will serve 5-6 people (about 1/2 cup each.) However you decide to eat/serve it, you and your guests are going to love this skillet.
I mean, what’s better than a little bit of melted Mexican cheeses, right?
This one-pan dish is easy to whip up, inexpensive to shop for and is totally versatile:
- Ditch the cheese (it’s still delish!)
- Add some quinoa or grilled chicken for added protein
- If you don’t have fresh tomatoes, use canned tomatoes (just be sure to drain the tomatoes first!)
- Serve it alongside some shredded romaine lettuce for some fresh lighness
And last but not least, bookmark this fajita seasoning - it’s pretty perfect.
In case you didn’t see the bell pepper video:
What other ways would you like to see spiralized bell peppers used?
Nutritional Information & Recipe
- For the skillet:
- 1 large ear of corn, shucked
- pinch of salt
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, sliced
- 2 large bell peppers, stem removed, Blade A (I used yellow and red)
- 2 roma tomatoes, seeded and chopped
- 2 garlic cloves, minced
- 1 15oz can black beans, drained and rinsed and patted dry
- 1 tablespoon chopped cilantro
- ½ cup Mexican blend cheese
- 1 avocado, peeled, pitted and sliced thinly
- For the fajita seasoning:
- ¼ teaspoon cayenne pepper
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon oregano
- Preheat the oven to 450 degrees.
- Place the corn halves into a medium pot and cover with water and a pinch of salt. Bring to a boil and let cook for 2-3 minutes or until corn is cooked through (easily pierced with a fork.) Drain into a colander and set aside to cool.
- Once water boils, place a medium cast-iron skillet (or regular skillet will do) over medium heat and add in the olive oil. Once oil heats, add in the onions and bell peppers and cook for 5 minutes or until peppers and onions begin to soften. Then, add in the tomatoes, garlic, black beans and 1 tablespoon of the fajita seasoning. Toss and let cook for 2-3 minutes and then add in the cilantro and corn, shaving the corn off the cob into the skillet with a knife.
- Remove the skillet from the heat and sprinkle over with cheese. Place in the oven for 5 minutes or until cheese melts.
- Serve immediately, garnished with avocado slices.