Recipe Notes

• How to Slice Bell Peppers: Find a bulbous part of the bell pepper and cut this off. Locate the white membrane and continue cutting off the bell pepper flesh while keeping the white part attached to the seeds. You should end up with 4-5 pieces of bell pepper and the core with the seeds and membranes still attached. Repeat this with the remaining peppers. Trim and remove any white membranes, or pith, from the bell pepper flesh. Thinly slice into ¼-inch thick pieces.
• How to Slice Onions: Cut and remove ½-1 inch from both ends of the onion. Make a shallow incision into the outer layer and then peel it off. Place the onion flat-side down onto the cutting board and slice it in half. Put the onion half cut-side down onto the board and cut it lengthwise into ¼-inch thick slices. Repeat this with the other half of the onion.

Meal Prep and Storage

• To Prep-Ahead: The vegetables can be sliced and stored in separate airtight containers in the fridge in advance. The onions may be cut up to 7 days ahead, and the peppers up to 3 days ahead.
• To Store: Cooked fajita veggies may be stored in an airtight contained in the refrigerator, for up to 5 days. 
• To Freeze: Leftovers can be frozen in a freezer-safe zip-top bag with all the air removed, to help prevent freezer burn. They can be stored in this manner for up to 3-6 months. 
• To Reheat: Frozen fajita vegetables should be thawed in the fridge overnight, but may also be defrosted in the microwave at 50% power. To warm them, place them back into a large skillet with a tiny bit of water and sauté over medium-high heat for roughly 3 minutes, or until heated through.