How To Grill Peppers

Move over meat. It’s the humble bell pepper’s time to shine. Grilling bell peppers is a quick and easy way to pack in a ton of flavor and this recipe is so easy that it’ll make you think twice before buying your next jar of roasted peppers. It’s almost impossible for a grilled vegetable to not be delicious, and that goes for bell peppers as well. They also happen to be super easy to make. After a quick marinade, the hot grill will char the skin of the peppers and the covered lid will allow the peppers to steam and take on a bit of smokiness.

How do I prep the grill? 

To ensure a clean char on the peppers, be sure to clean the grates before grilling and between batches. This can be done with a grill brush of course, but if you’re in a pinch, a halved onion, or a ball of tin foil pinched with a pair of tongs will help knock off any large chunks. Brushing the grill with oil will help the vegetables char without sticking. 

Do I have to cut the peppers? 

These can be made whole if the peppers are on the smaller side, just be sure to turn a few times during cooking so that all of the skin has a chance to blister. When cutting the pepper into pieces, cut around the stem first and pull out the stem and seeds. Use the seams on the sides of the pepper to guide you on where to cut. Cutting along those lines will yield 3 to 4 pieces from each pepper.

Can I use a grill pan? 

No need to worry if you’re indoors, this will work well with a grill pan too. Use a metal bowl to cover the peppers, working in batches if necessary. When removing the bowl, remember to lift it with a dry dishtowel as it will be very hot. 

What does steaming the peppers do? 

After grilling, steaming the peppers in a covered bowl allows the thin skin to soften, making it much easier to pull from the pepper. If you have one on hand, a paper sandwich bag is also a great choice for steaming the peppers after they come off the grill.

Do I have to peel the skin off?

Whether or not you leave the skin on is 100% up to you. While it does add some yummy charred flavor and complexity to the pepper, the texture of the grilled skin can be a bit papery.

Marinade 101 

Let’s be honest, grilled bell peppers are delicious even without a marinade but it certainly doesn’t hurt! Ten to 15 minutes is all you’ll need, but an overnight marinade will really pack a flavorful punch. This marinade is a super simple ratio of 2 parts olive oil to 1 part balsamic vinegar with a few pinches of salt and ground black pepper. It lends itself well to extra add-ins like fresh herbs and savory spices. Here are a few combos you can try to get your creative engine revving: 

chopped basil + chopped thyme 

chopped cilantro + curry powder 

toasted cumin seeds + chili powder 

Simply brush the peppers with olive oil before grilling if you want to skip the marinade. Uses There are dozens of uses for grilled peppers. Add sliced peppers to a fajita chicken salad or this sheet pan Italian sandwich. Chop them up and pile them onto crusty bread smeared with goat cheese for an easy, tasty snack. 

Storage 

Grilled peppers will keep either sliced or in whole pieces in the refrigerator for up to 5 days. To get a bit more shelf life and flavor, store the peppers in their leftover marinade for up to a week. These can also be frozen for up to 6 months. Place the peppers in a freezer-safe zip-top bag and cover with olive oil. Press the extra air out of the bag and freeze.