Hot and sizzling, grilled peppers make the perfect side dish, sandwich and burger topping or base for sauces like tomato sauce. Add olive oil and seasonings to finalize this quick, beginner-level dish. Below we will go over how to grill peppers!
Are Bell Peppers Spicy?
Bell peppers are not spicy.
Red, yellow and green bell peppers are mild in comparison to hot peppers and have a pleasant crunch when you bite into the flesh. However, they do taste slightly different from each other. Red bell peppers are the most ripe of the three and have the sweetest flavor, whereas green bell peppers are going to be a little more on the bitter side.
Grilled peppers are soft, tender and juicy with a charred skin, although you can remove the skin if it doesn’t suit your purposes.
How Long Does it Take to Grill Peppers?
Need a last-minute side dish for your barbecue? It takes only a few minutes to clean and season your peppers, then another ten minutes to cook them on the grill, until tender and charred. Plan for another ten minutes if you want to remove the skins. Overall, grilled bell peppers are a fairly quick side dish that can be grilled at the same time as the main.
Step 1: Prep Ingredients & Equipment
- 3 bell peppers of your choice (red, yellow, green)
- Olive oil
- 1-2 tsp. garlic, minced
- Fresh parsley, chopped (to serve)
- Salt, to taste
- Outdoor grill
- Tongs
Step 2: Preheat Grill
Heat a charcoal or gas grill to medium-high. If the peppers are large, they can be cored and sliced in half. Small peppers can be left whole.
Step 3: Season the Peppers
Brush each whole bell pepper with olive oil. Lightly sprinkle with salt.
Step 4: Place Peppers on Grill
Place the peppers on the grill, on their side. The sliced peppers should be placed skin side down.
Step 5: Grill the Peppers
Close the grill lid and cook until tender, flipping the peppers until they char on all sides. This will take about 10 to 15 minutes.
Step 6: Remove From Grill & Cool
If you are serving the peppers with the skin, let them cool a few minutes and serve as desired.
If you would like the skins removed (recommended), continue below:
Step 7: Wrap in Foil or Paper Bag
Place the peppers in a paper bag or in foil and onto a cutting board and let cool for about 10 minutes. This way, it will be easier to remove the skin.
Step 8: Remove Skin & Seeds
Remove the charred skin, core and seeds. The skin should be easy to peel off or you can use a paring knife.
Step 9: Slice the Peppers
Slice the peppers into strips and put them in a medium bowl.
Step 10: Drizzle with Olive Oil
Drizzle a bit of olive oil on top. Sprinkle with the minced garlic, fresh parsley and salt, to taste.
Step 11: Serve & Enjoy!
Serve as a side dish or as desired. You can store them in a glass container in the refrigerator for up to 5 days.
How to Serve Grilled Peppers
You can serve grilled peppers as a side dish with other grilled vegetables like tomatoes, eggplant, zucchini and onions. Serve them alongside grilled proteins like steak, chicken, burgers or brats for a complete summer meal. You can add a few slices to your sandwiches and wraps. With rich olive oil and a sprinkle of garlic, grilled peppers make a delicious side dish all on their own or you can experiment with different side dishes.
You can use them the same way you would roasted peppers. If you’re not in front of a grill, you can roast peppers in the oven to get a similar flavor and texture. You could also throw them in the pan for a quick stir-fry with beef, onions and other ingredients.
Planning a sit-down dinner? Red, yellow and green peppers make a festive, colorful addition to anyone’s plate. Stick with the classic olive oil and garlic, or try some of your favorite herbs and spices to bring out the mildly sweet-and-smoky flavor of your delicious peppers.
What’s your favorite way to serve grilled peppers? Let us know what you think in the comments and please share the recipe!
How to Grill Peppers
Ingredients
- 3 bell peppers of your choice - (red, yellow, green)
- Olive oil
- 1-2 tsp. garlic - minced
- Fresh parsley - chopped (to serve)
- Salt - to taste
Instructions
- Heat a charcoal or gas grill to medium-high. If the peppers are large, they can be cored and sliced in half. Small peppers can be left whole.
- Brush each bell pepper with olive oil. Lightly sprinkle with salt.
- Place the peppers on the grill, on their side. The sliced peppers should be placed skin side down.
- Close the grill lid and cook until tender, flipping the peppers until they char on all sides. This will take about 10 to 15 minutes.
- If you are serving the peppers with the skin, let them cool a few minutes and serve as desired.
- If you would like the skins removed (recommended): Place the peppers in a paper bag or in foil and onto a cutting board and let cool for about 10 minutes. This way, it will be easier to remove the skin.
- Remove the charred skin, core and seeds. The skin should be easy to peel off or you can use a paring knife.
- Slice the peppers and put them in a medium bowl. Drizzle a bit of olive oil on top. Sprinkle with the minced garlic, fresh parsley and salt, to taste.
- Serve as a side dish or as desired. You can store them in a glass container in the refrigerator for 4 to 5 days.
Equipment
Notes
- The nutrition information only includes the bell peppers, as the other ingredients are optional and the amounts are not specified.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
LOOKING FOR MORE DELICIOUS GRILLING RECIPES? CHECK OUT: