Copycat Chipotle Fajita Veggies with Charred Peppers and Onions

Why You’ll Love This Recipe

• It nails the simple, savory flavor profile: oregano, salt, and smoky char.
• Fast and weeknight-friendly: ready in 20 minutes with one pan.
• Perfect for meal prep and mix-and-match meals (burritos, bowls, quesadillas, salads).
• Flexible: use any bell pepper colors you have and scale up easily for a crowd.

Grocery List

• Produce: 2 large bell peppers, 1 medium red onion
• Dairy: None for the veggies (optional for serving: shredded Monterey Jack or cheddar for quesadillas)
• Pantry: Neutral high-heat oil (rice bran, avocado, canola, or grapeseed), dried oregano, kosher salt

Full Ingredients

Vegetables

• 2 large bell peppers (any colors), stemmed, deseeded, and thin-sliced into 1/4-inch strips (about 3 cups)
• 1 medium red onion, peeled and thin-sliced into 1/4-inch strips (about 2 cups)

Seasoning & Oil

• 2 tablespoons neutral high-heat oil (rice bran is closest to restaurant-style; avocado, canola, or grapeseed also work)
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)

Optional for Serving (Not Required)

• Warm tortillas, cooked rice, black or pinto beans
• Salsa, guacamole, pico de gallo
• Lime wedges

Step-by-Step Instructions

Step 1: Slice the peppers and onion thin and even

Cut the bell peppers into 1/4-inch strips (thin-sliced, but not paper-thin). Slice the red onion into 1/4-inch strips as well. Keeping the slices consistent helps everything cook at the same speed, so you get tender onions and peppers that are still a little crisp.

Step 2: Preheat your pan until it’s truly hot

Place a large cast-iron skillet, flat-top griddle, or heavy stainless-steel pan over medium-high heat and let it preheat for 5 minutes.

If you have an infrared thermometer, aim for a surface temperature of about 450°F. The high heat is what gives you that restaurant-style char instead of steamed vegetables.

Step 3: Toss with oil, oregano, and salt

In a large bowl, combine the sliced peppers and onions with 2 tablespoons oil, 1 teaspoon dried oregano, and 3/4 teaspoon kosher salt. Toss well until the veggies are evenly coated and the oregano looks distributed (no big clumps).

Step 4: Start the char with a no-stir sear

Add the vegetables to the hot pan and spread them into the flattest layer you can. Let them cook undisturbed for 3 minutes. This contact time is key for those browned edges.

If your pan is smaller and the veggies are piled too deep, cook in two batches so they sear instead of steaming.

Step 5: Stir and griddle until tender-charred

Stir, then continue cooking for 4 minutes, stirring occasionally (every 45–60 seconds). You should see browned spots on the peppers and the onion edges should start to soften.

Cook 2–3 minutes more, stirring as needed, until the onions are tender and lightly browned and the peppers are crisp-tender with visible char. Total cook time will be about 9–10 minutes, depending on your pan and slice thickness.

Step 6: Taste, adjust, and serve hot

Remove from heat. Taste one pepper strip and one onion slice. If needed, add an additional 1/8 teaspoon kosher salt at a time until the flavor pops.

Serve immediately in burritos, bowls, tacos, or folded into quesadillas.

Pro Tips

• Use a large pan or cook in batches. Overcrowding traps steam and prevents charring.
• Preheat matters. A properly heated skillet (about 450°F surface temp) is the difference between “sautéed” and “griddled.”
• Slice thickness controls texture. Aim for 1/4-inch strips for the best balance of tender onions and peppers that still have bite.
• Don’t stir too often. Let the veggies sit against the pan to develop color; stir just enough to prevent burning.
• Salt type changes the measurement. Use 3/4 tsp kosher or 1/2 tsp fine salt for similar saltiness.

Variations

• Extra smoky: Add 1/4 teaspoon chipotle powder with the oregano (still simple, but noticeably smokier).
• Garlic-lime finish: Off the heat, toss with 1 teaspoon fresh lime juice and 1 small garlic clove (finely grated) for a brighter, punchier finish.
• Spicy pepper mix: Add 1 sliced jalapeño (thin strips) to the pan with the onions and peppers.

Storage & Make-Ahead

Cool to room temperature (about 20–30 minutes), then refrigerate in an airtight container for up to 4 days. Reheat in a hot skillet over medium-high heat for 2–4 minutes to bring back some char. Microwaving works in a pinch (60–90 seconds), but the veggies will be softer and less browned. For meal prep, slice the peppers and onion up to 2 days ahead and store them sealed in the refrigerator; toss with oil and seasonings right before cooking for best sear.

Nutrition (per serving)

Approximate (based on 4 servings): 120 calories, 7 g fat, 14 g carbs, 3 g protein, 4 g fiber, 440 mg sodium.