Slow-Cooker Fajita-Filling Onions and Peppers
2 medium yellow onions, either sliced with the grain in 1/2-inch-thick pieces
(if using as an accompaniment to meat) or cut into 12 wedges,
with the root ends intact to keep the wedges together (if using as a main fajita filling)
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/4 teaspoon sugar
3/4 teaspoon salt
3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips
3 cloves garlic, minced
2 tablespoons lime juice
(if using as an accompaniment to meat) or cut into 12 wedges,
with the root ends intact to keep the wedges together (if using as a main fajita filling)
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon sweet paprika
1/4 teaspoon sugar
3/4 teaspoon salt
3 bell peppers (red, yellow and orange), sliced into 3/4-inch strips
3 cloves garlic, minced
2 tablespoons lime juice
Instructions:
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. 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. Lay the sliced peppers on top of the onions. Finally, top the peppers with the minced garlic and remaining salt and olive oil, tossing the pepper slices gently to coat. 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. It may also be cooked on high for 1 to 2 hours (firmer) or 2 to 3 hours (softer). Stir in the lime juice just before serving