BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yield: 4 Servings
juice of 3 limes
2 cloves garlic, peeled and minced
2 tablespoons cilantro, chopped
5 tablespoons olive oil
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon pepper
½ teaspoon chili powder
1 pound top sirloin,
1 large onion, peeled and sliced thinly
3 red Bellafina peppers, seeded, cored and sliced into thin strips
3 green Bellafina peppers, seeded, cored and sliced into thin strips
salt and pepper to taste
4 flour tortillas
pico de gallo
limes, cut into wedges
In a large bowl. combine juice of the 2 limes, garlic, cilantro, 2 tablespoons of the oil, vinegar, salt, cumin, oregano, pepper and chili powder. Whisk together until well-blended. Add beef, cover and rmarinate in the refrigerator for about 30 minutes to 1 hour . Turn occasionally.
In a bowl, combine Bellafina peppers, onions, 1 tablespoon of the oil and juice of the remaining 1 lime. Season with salt and pepper to taste. Gently toss to fully coat and set aside.
Remove meat from marinade and pat dry, discarding marinade. Season both sides with salt and pepper to taste. Cut beef across the grain into ¼-inch thick slices.
In a wide pan over medium high heat, heat remaining 2 tablespoons oil until hot. Add beef and cook for about 4 to 5 minutes. Remove from pan and keep warm.
In the same pan over medium high heat, add bell peppers and onions and cook, stirring regularly, for about 3 to 4 minutes or until tender yet crisp. Remove from pan and keep warm.
In another pan, heat tortillas for about 30 seconds on each side or until warm and pliable.
To assemble fajitas, divide meat and vegetable mixture onto warmed tortillas. Serve with guacamole, pico de gallo and lime wedges.
Adapted from onionringsandthings.com