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 or include them in salad toppings for a fun and colorful Salad Bar.
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!
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.
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.
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.
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
- 1 pint mini peppers washed
- 2 tablespoon olive oil
- 1 clove garlic chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 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.
VariationsIf 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.
This post was originally published on June 10, 2011. It has been updated for content and clarity.