Recipes Chicken Fajitas with Bell Peppers 5.0 (1) 1 Review Red and orange bell peppers add a festive element to this classic fajita recipe. Feel free to toss in any other varieties you have on hand. Slideshow: Bell Pepper Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 25 mins Yield: 4 Ingredients 1/4 cup vegetable oil, divided 3 medium cloves garlic, minced 1/4 teaspoon kosher or sea salt, plus more for seasoning 1/2 teaspoon chile powder 1/4 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon sugar 2 teaspoons fresh lime juice 1 pound boneless, skinless chicken breasts, sliced in strips 1 medium onion, sliced 1 red bell pepper, seeded and sliced 1 green bell pepper, seeded and sliced 1 orange bell pepper, seeded and sliced Fresh cracked black pepper Flour or corn tortillas, for serving Shredded cheese and sour cream, for serving (optional) Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional) Directions In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside. Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender. Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings. Rate it Print