SousVide Peppers and Onions (Fajita Veggies)

Print Friendly, PDF & Email

INGREDIENTS
• 1 green bell pepper, seeded, stemmed, and sliced
• 1 red bell pepper, seeded, stemmed, and sliced
• ½ medium red onion, peeled and sliced
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper

DIRECTIONS

  1. Fill and preheat the water oven to 175F/80C.
  2. Put all ingredients into a large (gallon/0.9liter) cooking pouch and toss to coat with the oil and seasonings.
  3. Vacuum seal the pouch and submerge in the water oven to cook for 30 minutes.
  4. Serve immediately or quick chill in an ice water bath ( ½ ice, ½ water) for 15 minutes and refrigerate until ready to use.
  5. Rewarm in the water oven alongside meat or other protein for serving.

Like this? Why not share it:Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Pin on Pinterest
Pinterest

This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

Comments are closed.