Fajita-Filling Onions And Peppers
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
46
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Olive Oil1 tsp
Ground Cumin1 tsp
Paprika (smoked)1 tsp
Sweet Paprika1 tsp
Sugar3 tsp
Salt3 cloves
Garlic (minced)2 tbsps
Lime JuiceDirections:
1
Special equipment: a medium slow cooker (4 quarts) Place the onions in the bottom of the slow cooker insert and toss with 1 teaspoon of olive oil to coat
2
Sprinkle the cumin, smoked and sweet paprika, sugar and 1/2 teaspoon of salt on top of the onions and toss to coat the onions evenly
3
Lay the sliced peppers on top of the onions
4
Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat
5
Cover and cook on low heat for 2 to 4 hours (for firmer veggies) or 4 to 6 hours (for softer, soupier veggies), stirring once about an hour before the cooking time is completed
6
It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer)
7
Stir in the lime juice just before serving