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
Serve peppers as a side dish, in salads, wraps, sandwiches, or tacos. Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on ¼ the recipe.
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.