Green peppers, fresh from their garden glory days, stir up into these Chicken Fajitas

Our green peppers have finally entered their glory days--cool mornings, warm afternoons; the pepper plants in our garden are blooming their heads off. From my back porch I can see them in their heyday, as they reward us day after day with shiny, bulbous produce waiting for us to snap them off their stems. Hubby brought in armloads and plunked them onto the kitchen counter for my appraisal.

Yesterday my cleaning helper, after she finished with the weekly tidy-up of the house, helped with my annual fall ritual of dicing up our garden's green peppers and storing them in the freezer to stockpile for usage this winter and spring.

What to do with all the green peppers? Baked stuffed peppers are wonderful (I blogged about them earlier), but other ideas? I've never been a big preparer of fajitas, although I know many people dine on them as frequently as they do their breakfast cereal. But my "Celebrating a Healthy Harvest" standby booklet featured this Chicken Fajitas recipe among all its other great suggestions for healthy cooking from the garden. The sliced green peppers straight off the vine, stir-fried, and mixed with a delightfully marinated chicken made my day--and a most memorable dinner last evening.

Chicken Fajitas

2 tablespoons no-salt ketchup

2 tablespoons fat-free Italian dressing

2 tablespoons Worcestershire sauce

1 pound boneless/skinless chicken breasts, sliced

1 tablespoon olive oil

1 large onion, sliced

2 cloves garlic, minced

1 jalapeno pepper, minced

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

4-8 flour tortillas or wraps

Combine ketchup, Italian dressing, and Worcestershire sauce in a covered bowl or gallon-sized zippered plastic bag. Add chicken to marinade and refrigerate for 1 hour or more (up to 8 hours0. Cook oil, onion, and garlic in skillet over medium heat until all are soft. Add chicken and marinade to skillet and cook until ingredients are nearly cooked through. Add peppers; stir to combine. Cover loosely with foil and cook until peppers have reached desired doneness. On each plate place a tortilla. Spoon a portion of the chicken mixture across the center of the tortilla. If desired add sour cream, avocado, and shredded cheese. Roll tortilla up and eat.