Sheet Pan Half-and-Half Veggie Fajitas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant mix of bell peppers and onions roasted on a sheet pan with smoky spices, divided into two halves with distinct seasoning profiles. This mexican-inspired vegetarian ready in about 30 minutes pairs olive oil, chili powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, arrange 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced green bell pepper, and 1 large sliced yellow onion in two distinct halves.
  2. Step 2: In a large bowl, whisk together 4 tbsp olive oil, 1 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper.
  3. Step 3: Toss the vegetables on one half of the baking sheet with half the seasoning mixture and toss the vegetables on the other half with the remaining seasoning mixture to create two flavor profiles.
  4. Step 4: Roast in the oven for 20 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
  5. Step 5: Remove from oven and drizzle 2 tbsp fresh lime juice over all the vegetables. Sprinkle 1/4 cup chopped cilantro before serving with warm tortillas or rice.

Frequently asked questions

How long does Sheet Pan Half-and-Half Veggie Fajitas take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Half-and-Half Veggie Fajitas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Half-and-Half Veggie Fajitas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Half-and-Half Veggie Fajitas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Half-and-Half Veggie Fajitas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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