Easy Grilled Peppers Recipe
Grilled Peppers are some of the most tender and flavorful of all grilled vegetables. The secret lies in a quick marinade to create some smoky sweetness. This recipe proves that keeping things simple can lead to some seriously amazing results.
There’s something beautiful about seeing vibrant red, green, and yellow peppers on the grill. While it’s gorgeous, let me tell you, the flavor is even better! From their smoky sweetness to their tender texture, every bite is delicious.
But here’s the best part: grilled peppers are very versatile. No matter how I use them—whether in a salad or as a side dish—they always leave a lasting impression. Plus, they bring a touch of summer to my table, even during the colder months.
What Types of Peppers Are Good for Grilling?
Whether you prefer mild, medium, or extra hot, you have a wide array of peppers to choose from. Bell peppers, with their sweet, mild taste and beautiful colors, are a popular choice.
If you’re looking for some spice, jalapeños are a perfect choice. They bring a fiery kick and a smoky flavor to any dish. For those brave souls who love fiery flavors, serrano or habanero peppers will take you on a wild ride. They bring intense heat and flavor that will leave your taste buds tingling.
Recipe Ingredients
- Bell Peppers – You can use any color (red, orange, yellow, green), but red is the sweetest.
- Marinade – Extra virgin olive oil, garlic, Italian seasoning, salt, and pepper infuse the peppers with a medley of enticing flavors.
- Serve – Sprinkle some fresh basil leaves for the perfect finishing touch.
How to Make Grilled Peppers
Prep the Peppers
- Prep the Grill – Clean the grill grates thoroughly and lightly oil them to prevent the peppers from sticking. Dip a folded paper towel in cooking oil and rub it across the grates with tongs. Preheat your grill to medium-high heat (375–400°F/190-205℉). If using a charcoal grill, light the coals evenly and make sure they’re glowing before adding the peppers.
- Marinade – Combine 2 tablespoons of olive oil, minced garlic, Italian seasoning, and S&P in a small bowl. Mix well. (Photos 1-2)
- Prep the Peppers – Wash the peppers thoroughly and remove the stems and seeds. Cut them into quarters or the desired size for grilling. Place the cut bell peppers on a cookie sheet or large plate. (Photo 3)
- Brush with Herb Mixture – Drizzle the remaining olive oil over the peppers and toss them gently to coat them evenly. Take the garlic and herb mixture and brush it over the peppers, ensuring that you cover all sides of the peppers. (Photo 4)
Grill the Peppers
- Grill – Place the peppers skin-side down on the grill grates. Grill for 3–5 minutes or until the skin starts to char and blister. Using tongs, carefully flip the peppers. Grill for an additional 3–5 minutes or until they are tender and slightly charred. (Photos 5-6)
- Serve – After you cook the peppers to your desired level, move them to a serving plate. Garnish with basil.
Recipe Variations
- Roasted Peppers: Don’t let not having a grill stop you from enjoying this recipe. Toss the peppers with olive oil and brush on the marinade. Roast them in the oven at 400℉/205℃ for 20 minutes.
- Grilled Fajitas: Grill peppers and onions alongside a juicy skirt steak for incredibly delicious fajitas.
- Marinade Swap: Mix up your marinades to get a different flavor profile from your peppers. Try a balsamic glaze with thyme, dijon mustard, and garlic for a tangy and slightly sweet flavor. Or add a kick with chili flakes, lemon juice, and salt to taste.
- Stuffed Peppers: Slice the grilled peppers in half lengthwise, remove the seeds, and stuff them with your favorite stuffing mixture. Top with cheese and put it back on the grill until it melts. Garnish with fresh basil.
- Bruschetta: For a fresh appetizer, use grilled peppers on bruschetta with garlic, basil, chopped tomato, and onion. Drizzle with balsamic vinegar.
- Grilled Pepper Dip: Blend your grilled peppers to add great flavor and color to hummus or white bean dip. Serve with grape tomatoes, carrots, radishes, or cauliflower.
Tips and Tricks
- Select firm and glossy bell peppers for the best grilling results.
- Place the peppers on skewers for easy handling and serving as a side.
- Use a grill basket to keep the peppers from falling through the grates.
Make-Ahead Instructions
Prepare grilled peppers in advance and store them in a sealed container in the refrigerator for up to 3 days. They taste great when served cold or reheated briefly on the grill or stovetop.
Serving and Storage Instructions
You have multiple delicious options for serving the grilled bell peppers. They can be a tasty addition to a grilled vegetable platter, a perfect accompaniment to your favorite main dish, or simply enjoyed on their own as a delightful side.
Refrigerate leftovers for 3-5 days or freeze them for up to 10 months. Storing them in a mason jar or vacuum-sealed bag is best to prevent freezer burn.
FAQs
You can grill peppers whole, especially if they are on the small side, but cutting them enhances the absorption of the seasonings and makes them easier to handle.
Food likes to stick to a dirty grill, so make sure the grates are clean before firing it up, then brush on a light coat of oil to season and lubricate them. Then once you’re ready to start cooking, make sure the grill is nice and hot before putting on the peppers.
It is 100% up to you. Most people do, but you don’t have to. If you prefer a smoother texture or the skin becomes excessively charred, you can remove it. Place the grilled peppers in a covered bowl; the steam will loosen the skin, and you can peel it off.
What Goes With Grilled Peppers
For a complete meal, pair the grilled peppers with a juicy grilled steak or chicken breast. Add thirst-quenching lemonade, and satisfy your sweet tooth with a refreshing fruit tart.
More Scrumptious Side Recipes
Conclusion
Grilled peppers’ smoky aroma and vibrant color will elevate any summer barbecue. What is your favorite way to use them? I’d love to hear from you in the comments.
Grilled Peppers
Ingredients
- 3 bell peppers, (red, orange, or yellow), seeded and quartered
- ¼ cup extra virgin olive oil,
- 3 cloves garlic, minced
- 1-2 teaspoon Italian seasoning
- 1-2 tablespoons fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Clean the grill grates thoroughly and lightly oil them to prevent the peppers from sticking. You can dip a folded paper towel in cooking oil and use tongs to rub it across the grates. Preheat your grill to medium-high heat (375–400°F/190-205℉). If using a charcoal grill, light the coals evenly and make sure they're glowing before adding the peppers.
- Combine 2 tablespoons of olive oil, minced garlic, Italian seasoning, and S&P in a small bowl. Mix well.
- Wash the peppers thoroughly and remove the stems and seeds. Cut them into quarters or the desired size for grilling. Place the cut bell peppers on a cookie sheet or large plate.
- Drizzle the remaining olive oil over the peppers and toss them gently to coat them evenly. Take the garlic and herb mixture and brush it over the peppers, ensuring that you cover all sides of the peppers.
- Place the peppers skin-side down on the grill grates. Grill for 3–5 minutes or until the skin starts to char and blister. Using tongs, carefully flip the peppers. Grill for an additional 3–5 minutes or until they are tender and slightly charred.
- After you cook the peppers to your desired level, move them to a serving plate. Garnish with basil.
Notes
- Select firm and glossy bell peppers for the best grilling results.
- Place the peppers on skewers for easy handling and serving as a side.
- Use a grill basket to keep the peppers from falling through the grates.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
