Vegetarian Bell Pepper Fiesta Skillet

gluten freevegetarian
Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

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!)

Vegetarian Bell Pepper Fiesta Skillet

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!

Vegetarian Bell Pepper Fiesta Skillet

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?

Vegetarian Bell Pepper Fiesta Skillet

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

Vegetarian Bell Pepper Fiesta Skillet

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

Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 3

Ingredients

  • 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 15 oz can black beans drained and rinsed and patted dry
  • 1 tablespoon chopped cilantro
  • 1/2 cup Mexican blend cheese
  • 1 avocado peeled, pitted and sliced thinly
  • For the fajita seasoning:
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon oregano

Instructions

  • 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.

Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

Vegetarian Bell Pepper Fiesta Skillet

 

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21 comments

Omg this looks like heaven! I absolutely need to make! Thanks so much!
Angela says:
Looks delish! Going to make this one night this week for dinner for sure.
Lorna R. says:
Oh my goodness! Added chicken will make this yum yum yummy!! Totally great idea! You hit it out of the park again Ali!
Cheyenne says:
Any suggestions on how to make this without a cast iron skillet? My roommates might whack me with it if I buy any more kitchen items!
Ali Maffucci says:
Just use a regular skillet!
ML says:
I don't have a cast iron skillet and I've made this numerous times. Just use what you have! It doesn't matter.
Meaghan says:
Thanks for letting us know!!
Leili says:
Can't wait to try this, but the boys in my house will need some sort of meat in there. Do you suggest adding raw beef or chicken & cooking it with the veggies or some already cooked and adding it later in the cooking process? And when do you think is the best time to add the beef/chicken?
Holly says:
Hey Ali, do you think a spiralized onion would work in this recipe?
kathryn says:
I wanted to share that you can take the seeds out first if you want. Just cut around the stem, staying as close as possible to the stem's base. Once you've gone all the way around, twist the stem & pull it out. The whole core will come right out, seeds and all!
Chris says:
Made this the other night and loved it. Used leftovers in a tortilla and that was yummy also. I use my spiralizer almost every day and love trying new veggies. Also have your cookbook.
[…] Vegetarian Bell Pepper Fiesta Skillet – Inspiralized Sweet Potato Rice Mexican Breakfast Skillet – Inspiralized Vegan 7-Layer Mexican Dip – Minimalist Baker Quick Text Mex Sweet Potato Skillet – iFood Real 5 Ingredient Mexican Quinoa Stuffed Peppers – Gimme Some Oven Chipotle Black Bean Lettuce Wraps – A Couple Cooks Quick and Easy Lentil Quesadillas – Pinch Of Yum Vegan Enchiladas with Cilantro Avocado Cream Sauce – Oh She Glows Spicy Potato and Black Bean Burritos – Oh She Glows Spicy Fish Taco Bowls – Jo Cooks Southwestern Chopped Salad with Cilantro Dressing – The Garden Grazer […]
Anonymous says:
When would you add chicken/beef to this? Would you cook the meat first and then add it or cook it within the recipe? Planning on making this friday nigh for dinner .... can't wait!
Ali Maffucci says:
Yes, precook the chicken, set aside and then add the chicken back right before baking to melt the cheese!
Love this meal so much! I don't eat carbs after lunch so when I make this for dinner, I omit the beans and it's still amazing. My husband loves it with beans. He says this is his favorite Inspiralized meal yet!
Nickie says:
I am thinking of making this for a weekly meal prep item for dinner. Have you happened to eaten a day or two later. Does it hold up/reheat well?
Suzy says:
Excellent flavor!! Although I had a nightmare spiralizing the bell peppers. I *wish* the seeds had gone everywhere, instead they mixed right in with the peppers on the cutting board. I simply thinly sliced the second one. I love the seasoning mix! I put a bit of pepper jack on it this time; I'll likely omit next time, but if I do put cheese on, I'll just put a lid on it for a few minutes to melt it. No real need to light the oven just to melt the cheese. Otherwise, quite a winning recipe! Pretty quick assembly for a work-night dinner too! Thanks Ali!!!
Meaghan says:
So glad you were able to make adjustments and that you loved the recipe. Thanks for the feedback!

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