I cook and freeze dinners a lot and this is one of my fave recipes from a OAMC ("once a month cooking") site
http://snider.mardox.com/Chicken4.html#chickenfajitas:
Chicken Fajitas
5 Tbsp. oil
1/4 cup lime juice
1/2 tsp cumin
1/8 tsp cayenne
1 lb boneless and skinless chicken breast, cut into thin strips
or 1 lb flank steak, cut diagonally across the grain, into thin strips
1 large red pepper, cut into thin strips
1 large yellow pepper, cut into thin strips
1 large green pepper, cut into thin strips
1 onion, sliced thin 1 clove garlic, minced
1/4 tsp pepper
Flour tortillas
Shredded cheese
Sour cream
Guacamole
1. In a bowl, mix together 2 Tbsp. oil, lime juice, cumin and cayenne. Add the meat and stir to coat. Place the meat with the marinade in a freezer bag.
2. Slice all the peppers, onions and mince the garlic and place in a large freezer bag. Freeze both bags.
3. To prepare, thaw the marinated meat and the vegetables.
4. In a large skillet, heat 1 Tbsp. oil until very hot. Add the meat, with the marinade and stir-fry over high heat until the meat is cooked, 3 to 5 minutes. Remove from the skillet and set aside.
5. Add the remaining 2 Tbsp. oil to the skillet and heat until very hot. Add the peppers, onion and garlic and stir-fry till tender crisp, 3 to 5 minutes.
6. Return the meat to the skillet and heat through. Serve with warm tortillas and assorted extras.
Kim's note: I get a multicolored bell pepper 4 pack at Aldi for 1.19. I get several at a time, chop them and freeze each according to color, that way, I always have enough colorful peppers at a very cheap price!
Note: For beef fajitas use 1 lb flank steak, cut diagonally across the grain, into thin strips
HTH*