This is a loose recipe that is useful for fajitas, to eat with rice and beans, to put on salads, or to add to a sandwich. It’s great for cleaning out your fridge and using up half an onion that you have left over from some other recipe.
1/2 to 1 onion (white or yellow, whatever you have on hand)
2 Tbsp canola oil
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic salt
1/8 to 1/4 tsp cayenne pepper (depending on your tolerance for spice)
1/4 tsp chipotle chili powder
Chop peppers and onions. Mix spices in a bowl.
Heat canola oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until onions have softened (about 10 minutes).
Add bell peppers. Cook, stirring occasionally, until peppers are soft. Add spice mix and cook for an additional minute.
I enjoy my peppers and onions on a tortilla with beans and guacamole as fajitas (pictured above) or with cheese on a sandwich.