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?
Grilled Mini Peppers
- 1 pint mini peppers washed
- 2 tbsp olive oil
- 1 clove garlic chopped
- 1/2 tsp salt
- 1/4 tsp 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.