Slow Cooker Fajita Vegetables recipe
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- nonstick cooking spray 6 Roma tomatoes, diced 4 large green bell peppers, seeded and thinly sliced 4 large red bell peppers, seeded and thinly sliced 3 medium onions, sliced 1 (4 ounce) can diced green chile peppers 2 cloves garlic, minced 1 ½ tablespoons vegetable oil 2 teaspoons ground cumin 2 teaspoons chili powder ½ teaspoon dried oregano
Nutrition Info
- 78.4 caloriescarbohydrate: 12.8 gcholesterol: : -fat: 2.7 gfiber: 3.9 gprotein: 2.2 gsaturatedFat: 0.4 gservingSize: -sodium: 145.3 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Fajita Vegetables
Directions
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Spray a slow cooker with a light coating of cooking spray. Add tomatoes, green and red bell peppers, onions, chile peppers, garlic, vegetable oil, cumin, chili powder, and oregano. Mix with a large spoon until all vegetables are coated with oil and spices.
Cook on Low for 4 to 6 hours or on High for 2 hours.