Texas Grilled Peppers and Onions Fajita Style

Introduction

Fire up your Arteflame grill for this vibrant, sizzling recipe of Texas-style grilled peppers and onions—perfect for tacos, fajitas, or as a savory side. Using the flat griddle cooktop allows these colorful vegetables to sear in their own juices with a rich, buttery flavor that’s impossible to resist. With no pots, pans, or oven needed, your veggies get that authentic smoke-kissed taste and perfect caramelization only direct grilling can offer. Let’s get started!

Ingredients

• 3 large bell peppers (red, yellow, and green), sliced into strips
• 1 large red onion, sliced into thick wedges
• 2 tablespoons unsalted butter
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Optional: 1 jalapeño, thinly sliced for heat
• Fresh cilantro for garnish (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to build. After 20 minutes the grill is ready to go with temperature zones across the griddle.

Step 2: Prep the Vegetables

1. While the grill heats up, slice the bell peppers and red onion into strips and wedges.
2. In a large bowl, toss the sliced veggies with melted butter, smoked paprika, garlic powder, salt, and pepper.

Step 3: Grill on the Arteflame

1. Place the peppers and onions directly on the Arteflame flat cooktop griddle near the center for higher heat.
2. Use your spatula to occasionally stir and flip the veggies for even searing.
3. Allow the butter and heat to work their magic—you're looking for softened vegetables with perfect char marks and caramelization after about 10-12 minutes.

Step 4: Serve and Enjoy

1. Transfer the vegetables to a serving platter.
2. Top with fresh chopped cilantro if desired.
3. Serve hot in warm tortillas, over steak, chicken, or simply as a vibrant vegetarian side.

Tips

• Use butter for grilling instead of oil for richer flavor and a beautiful golden sear.
• Keep veggies close to the center of the Arteflame cooktop for better caramelization.
• Don't overcrowd the griddle—spread them out to allow even grilling.
• Add sliced jalapeños or a squeeze of lime for extra zing.
• Pair this with a protein reverse-seared on the center grill grate to complete your meal.

Variations

1. Tex-Mex Black Bean Peppers: Add pre-cooked black beans to the griddle for a hearty meatless protein boost.
2. Chipotle Lime Peppers: Toss veggies with chipotle seasoning and fresh lime juice before grilling.
3. Spicy Sausage & Peppers: Grill sliced chorizo sausage alongside the veggies for a full meal.
4. Sweeter Southern Style: Use sweet Vidalia onions and drizzle with a little honey post-grill.
5. Herb Garden Style: Mix in fresh thyme, rosemary, and oregano while grilling for aromatic depth.

Conclusion

Grilling peppers and onions Texas-style on your Arteflame grill transforms basic vegetables into smoky, caramelized flavor bombs. Whether loaded into tacos, layered on steak, or served as a side, this recipe is incredibly simple but delivers restaurant-quality results every time. Use those natural flavor-enhancing zones on your Arteflame’s flat top and blow your guests away—it’s just better grilled.

Best pairings

• Reverse-seared skirt steak or chicken breast from the Arteflame center grill grate
• Warm corn or flour tortillas
• Fresh guacamole and pico de gallo
• Mexican rice or charro beans
• Cold margaritas or a citrusy IPA