Grilled mini peppers are one of the easiest side dishes to pull together. Not only are they full of flavor, but they also add an element of vibrant color to the plate.
Recently I found a package of mini peppers marked down at the store. They were still fresh, but the store simply had more than they could sell in a reasonable amount of time. I ended up getting a pint of mini peppers for $0.99, though they are regularly more than $3 a package.
On sale, a regular size bell pepper is about a dollar, but this pint of mini peppers stretched farther with much more plate appeal than slices of a larger grilled pepper.
Ingredients to make grilled mini peppers
- Mini peppers – Bet you knew that already didn’t you? No need to cut or seed, so this makes it a very quick side dish.
- Oil – You want to coat the peppers in a little oil before they get grilled.
- Seasoning – We used a little garlic powder, salt and pepper to flavor them.
How to make grilled mini peppers
- One of the interesting things about mini peppers is that you don’t need to core them. There are practically no seeds! This makes them quite easy to prepare.
- Just wash them, toss them in a bowl, and drizzle them with olive or grape seed oil. Season them generously with chopped garlic, kosher salt and freshly ground black pepper.
- Place them on the hot grill and cook them until they are tender and slightly deflated. The skins will blacken in spots, but that is totally okay.
Leftover grilled peppers?
If you have any left, just let them cool and store them in an airtight container for up to 4 days.
What do I serve these grilled mini peppers with?
These mini peppers are delicious as a side dish to a sandwich like Italian Sub Sandwiches or a grilled meat, such as Mediterranean grilled steak recipe.
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Grilled Mini Peppers
Ingredients
- 1 pint mini peppers washed
- 2 tbsp olive oil
- 1 clove garlic chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large mixing bowl, combine the peppers, and olive oil. Season with the garlic, salt, and black pepper.
- Cook the peppers over a hot grill until the peppers are tender and their skin is blackened in spots.
- Serve immediately or at room temperature.
Notes
Nutrition
Neal
I needed a quick new way to do these and your recipe came up.
Simple, basic, easy and tasty!
It’s a great reminder to let the main course lead and let the vegies solo elegantly.
Thanks!
Neal from Stockholm, A New York expat.
Corrie
Okay, these were some of the best things to ever come off our grill! Thanks so much for posting. So easy and delicious.
Jessica Fisher
Yay! So glad you enjoyed them!
Jodie Kee
I buy the bag of mini peppers at Costco. In the past, I didn’t use them soon enough, and they had to be thrown away.
I got 2 lbs. of red, yellow, and orange for $5.99. As we all know the colored ones vs. the green ones are always more expensive.
This last time, I used them in salads, Gazpacho, and grilled some. The brand name is “Sunset”, and they have the best QR codes on the bag that will take you directly to their website for great, EASY, recipes. I’m currently on Weight Watchers and the 3 recipes on the package fit right in with my WW points sytem.
Today I’m grilling some with onions and making a beautiful shrimp stir fry with these little beauties.
Roz
Hi Jessica, I just love mini-peppers! Grilled is even better as you have presented! Would love for you to stop by and add a recipe post to my weekend foodie blog hop “Fresh Food Firday/Seasonal Saturday ~! weekend, and follow me back. Happy weekend!
Laura
We love grilled okra! Put some olive oil, lemon juice & grill seasoning on them, put them on skewers and grill a couple minutes on each side. YUM!
Beverly
I love peppers but don’t buy many because full size red peppers are almost 2 dollars a piece. I have to wait until they go on sale, and that is not very often.
Lissa
These look delicious! I’ve recently come to love peppers – it’s funny how your tastes can change over the years! I’m marking this recipe to make very soon. Thanks!