How to Grill Peppers

5 from 1 vote

Grilling peppers gives them a silky texture and a smoky sweet flavor. Use them in all kinds of ways, or serve them up as a colorful side!

Prep Time2

Cook Time8

Total Time10

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

Author: Katie Workman

Equipment

Grill

Ingredients

4 bell peppers (any color)
2 tablespoons olive oil (approximately, for brushing)
Kosher salt (to taste)

Instructions

Heat the grill to medium-high.
Halve, core, and seed the peppers. You can cut them into quarters if you want smaller pieces, but if you plan to slice them thinner, you’ll need to use a grill basket so they don’t fall through the grates. Brush the peppers on both sides with olive oil. Sprinkle them with salt.
Place the peppers on the grill cut side down (you can place them directly on the grill or on a vegetable grilling rack if you have one). Grill the peppers, covered, for about 4 minutes until they get nice grill marks on the bottom and begin to soften, then flip them and grill for another 3 or 4 minutes or so. You should feel free to move them about the grill to cooler spots if they look like they are browning too quickly before they become tender.
You can grill them for longer if you want softer peppers. Just make sure to flip them as needed and not let the heat get too high — you want the skin to blister and turn brown in spots.
Remove from the grill and serve warm or at room temperature.

Notes

I usually leave the skin on when grilling peppers. If you want to peel them, you’ll need to let the outside blister up a bit more. If you plan to leave the skin on, you can just grill them until they are as soft and browned as you like them.

Nutrition