Grilled Bell Peppers Recipe

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Grilled Bell Peppers Submitted by D. M. Karon "These are great and VERY simple."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by yogiclarebear photo by yogiclarebear photo by yogiclarebear Ready In: 47mins Ingredients: 3 Yields: 1 batch Nutrition information

ingredients

Units: US
  • bell pepper
  • salt and black pepper, ground
  • olive oil
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directions

  • Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
  • Season LIGHTLY with salt and freshly ground black pepper.
  • Brush both sides of the strips with good olive oil.
  • Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
  • Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
  • Try this with different color peppers. Maybe add a few green onions.
  • Try this with Anaheim peppers -- Very good!
  • Try adding sliced zucchini, too.
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  1. some recipes tell you to pull the skin off. What is the benefit of this?   icons / ellipsis / ellipsis-horizontal john s. Reply See 1 Reply
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Reviews

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  1. Nice and simple - with full, pure flavor. Like other reviewers, I added some garlic powder. I found it very time consuming to brush all the pepper strips with oil on both sides (I used six big bell peppers - green, red, and yellow), so next time, I'll just throw all the strips in one or two big ziploc gallon bags, add my oil, salt, pepper, and garlic, and shake to distribute evenly. Despite the caveat to season the peppers LIGHTLY, I ended up adding a lot more salt to really pull out the flavor. Great with grilled salmon and Wild Rice Casserole(Recipe #42899)   icons / ellipsis / ellipsis-horizontal sarahwilkerson Reply 2
  2. Very good! Only change, I didn't use black peppper, and couldn't use grill, so I did them in pan on stove top. I used long Italian hot peppers whole, and also Italian frying peppers with seeds & tops removed. Love these in fried chicken cutlet sandwich or sliced roast beef sandwiches!   icons / ellipsis / ellipsis-horizontal ChefRed Reply 1
  3. Super easy!   icons / ellipsis / ellipsis-horizontal kelly in TO Reply
  4. We have been grilling our peppers like this for years. So easy, so good!   icons / ellipsis / ellipsis-horizontal Abby Girl Reply
  5. PERFECTION! There is nothing else to add, just grilled heaven on a plate in the hot summertime when you are celebrating the season and all the bountiful produce of the warm months. This is now my go to for peppers in the summer (actually thru out the year...these babies are ready in about 7 minutes total, why would i ever go back to roasting them which takes so much longer?)...yippee! tx so much!   icons / ellipsis / ellipsis-horizontal Liza at Food.com Reply
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RECIPE SUBMITTED BY

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