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 & simple – this recipe calls for just 4 ingredients & 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 & brats to soups & grilled pizzas!
Naturally vegetarian, vegan, & dairy-free.
Ingredients
Scale
- 2 bell peppers or peppers of choice (see blog post, above, for suggestions)
- 1 tablespoon avocado oil
- kosher salt & 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 & 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 & charred as desired.
- Serve immediately, with a sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light & 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 & removing the seeds & 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 & membranes of hot peppers – some are spicy enough to make your skin burn, so you may want to use a pair of gloves & 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 & serve. Serving tip! ⇢ Let chilled peppers come to room temperature before serving for the best possible flavor.