Description
If you’ve ever wondered how to grill peppers, this Easy Grilled Peppers recipe is the perfect place to start! Grilling bell peppers is not only quick and simple – this recipe calls for just 4 ingredients and is ready in about 15 minutes – but also results in a platter of smoky-sweet pepper perfection to jazz up any dish this summer. Add these brightly-hued beauties to everything from burgers and brats to soups and grilled pizzas!
Naturally vegetarian, vegan, and dairy-free.
Ingredients
Scale
- 2 bell peppers or peppers of choice (see blog post, above, for suggestions)
- 1 tablespoon avocado oil
- kosher salt and ground black pepper
- for serving, as desired: fresh basil, fresh oregano, fresh thyme, etc.
Instructions
- Grilled peppers prep: Preheat the grill for medium-high direct heat grilling, about 450-500 degrees F. While the grill preheats, prep the bell peppers. Slice from the stem down the sides of the pepper, cutting away the core. You should end up with 3-4 flat pieces of bell pepper. Discard the core. Place the bell peppers on a small baking sheet or large plate. Drizzle the oil over top, tossing to coat in the oil. Season with 1/2 teaspoon kosher salt and ground black pepper as desired, tossing again to coat.
- Grill the peppers: Place the bell peppers on the grill. Grill 5-6 minutes, flipping the peppers halfway through, until tender and charred as desired.
- Serve immediately, with a sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light and bright herbaceous sauce, like pesto or chimichurri. Grilled peppers are also amazing add-ons for any variety of meals, from grilled chicken bowls to grilled pizza to silky-smooth creamy soup. Enjoy!
Notes
- What types of pepper are best for grilling? Whatever peppers you love the most! If you’re a fan of mild, sweet peppers, I suggest bell peppers, banana peppers, or pimentos. If you like medium or hot peppers, try poblanos, anaheim, or pasilla peppers.
- How to grill small peppers? ⇢ If you’re working with smaller peppers, like mini bell peppers, fresnos, or jalapeños, I suggest grilling them whole to prevent them from falling through the grill grates and removing the seeds and stems after the fact. If you’re still worried about them falling through the grates, try using kabab skewers or a grill basket instead.
- Reminder! ⇢ Take extreme caution when handling the seeds and membranes of hot peppers – some are spicy enough to make your skin burn, so you may want to use a pair of gloves and protective eyewear if you like spicy peppers.
- Storage & Freezing Instructions: Leftover grilled peppers will keep, stored in an airtight container in the refrigerator, for up to 1 week. Alternatively, you can freeze grilled peppers for future use. Arrange in a single layer on a parchment-lined baking sheet. When they are chilled solid (~30 minutes), transfer them to a zip top bag and keep for up to 2 months in the freezer. Thaw overnight in the refrigerator and serve. Serving tip! ⇢ Let chilled peppers come to room temperature before serving for the best possible flavor.