Easy Grilled Bell Peppers (Print-Friendly Version)
Charred sweet bell peppers with olive oil and sea salt, ready in minutes for summery sides, salads, or sandwiches.
# What You'll Need:
→ Vegetables
01 -
4 large sweet bell peppers (red, orange, or yellow preferred)
→ Pantry
02 -
15 millilitres olive oil
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Sea salt, to taste
04 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat the grill over medium-high heat for approximately 5 to 10 minutes until hot.
02 -
Slice each bell pepper in half lengthwise and remove the stems, seeds, and pith using a sharp knife.
03 -
Brush both sides of each pepper half with olive oil using a basting or pastry brush, or rub with hands to ensure even coverage.
04 -
Place the pepper halves cut side down on the preheated grill. Close the lid and cook undisturbed for 4 to 5 minutes.
05 -
Flip the peppers and grill with the lid closed for an additional 4 to 5 minutes, until lightly charred and tender-crisp.
06 -
Transfer grilled peppers to a plate or foil-lined tray. Season both sides with sea salt and freshly cracked black pepper. Serve warm, optionally drizzled with aged balsamic vinegar or chimichurri.
# Additional Tips:
01 -
Red, orange, and yellow bell peppers provide the best sweetness and colour for grilling.
02 -
For maximum flavour, grill with the lid closed to encourage even charring.
03 -
Grilled peppers store well refrigerated in an airtight container for up to 5 days.