Grilled peppers are one of the easiest side dishes to pull together in the summer. Not only are they full of flavor and nutrients, but grilled bell peppers also add an element of vibrant color to the plate.
Mini peppers are an excellent grilled vegetable to include in your summer dinner plans. This grilled peppers recipe is naturally gluten free with a 30 minute prep time. Serve these grilled peppers alongside Marinated Chicken and Mexican Coleslaw for a super simple supper.
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Bell peppers are something to look forward to every summer when they are in season and abundant. You can serve them fresh and crisp in salads or on a veggie tray, but when you grill peppers, you bring out their sweetness.
With a charred edge and no bitterness, they make for a fantastic side dish alongside grilled meats, but they are equally tasty tucked into sandwiches or chopped into salads.
Why Make This
It’s easy. This will be one of those grilling recipes to put on repeat this summer since it’s so quick and easy to prep.
It’s delicious. People who thought they didn’t like peppers will fall in love. Just see if this doesn’t become a favorite way to eat more veggies!
Ingredients
Here’s what you need for grilled peppers:
bell peppers – I like to use mini peppers as this type requires no need to cut or seed them, making for easy grilled veg. You can use full size bell peppers, just be sure to core and seed them and slice them into quarters.
oil – You want to coat the peppers in a little oil before they get grilled. I use olive oil but you can use your favorite cooking oil.
seasoning – I like to use fresh garlic, salt, and pepper, but you can season them however you like. A favorite spice blend in a nice quick way to add flavor to these grilled peppers.
Variations
If you’d like to dress the grilled peppers after cooking, you can drizzle them with balsamic vinegar or a basic vinaigrette to add more flavor.
To add a little more pizazz, you can core mini peppers and stuff them with cream cheese, mozzarella, feta, or goat cheese. Secure the opening with a toothpick to help keep the cheese inside the pepper. If you are grilling quartered bell peppers, grill them on the back side and then turn them over so that they form a cup. Then you can add some cheese and continue grilling.
Step-by-Step Instructions
Here’s how to make grilled peppers:
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, about 7 to 10 minutes. The skins will blacken in spots, but that is totally okay.
FAQs
You can grill any peppers that you enjoy eating cooked, including sweet bell peppers (any color), mini bell peppers, and spicy chiles, such as jalapeños or poblanos.
What can’t you do? Grilled peppers are delicious with brats, tacos, fajitas, chopped into salads and sandwiches, or eaten as a side dish.
Coat the peppers with oil and season with salt, pepper, and garlic prior to cooking on a hot grill. For variety, you can use a spice blend or a vinaigrette dressing as well.
More Veggie Dishes
Grilled Peppers
Ingredients
- 1 pint mini peppers washed
- 2 tablespoon olive oil
- 1 clove garlic chopped
- ½ teaspoon salt
- ¼ teaspoon 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
Variations
If you’d like to dress the grilled peppers after cooking, you can drizzle them with balsamic vinegar or a basic vinaigrette to add more flavor. To add a little more pizazz, you can core mini peppers and stuff them with cream cheese, mozzarella, feta, or goat cheese. Secure the opening with a toothpick to help keep the cheese inside the pepper. If you are grilling quartered bell peppers, grill them on the back side and then turn them over so that they form a cup. Then you can add some cheese and continue grilling.Nutrition
This post was originally published on June 10, 2011. It has been updated for content and clarity.
Kate
The mini grilled peppers were delicious, very sweet, cooked perfectly! All my peeps loved them. So very easy to prepare. Thanks so much, will make again soon.
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!