Grilled Red Peppers Recipe

Grilled red peppers are sweet, smoky, packed with flavor, and easy to make on the grill. Add them to omelets, salads, sandwiches, pastas, and more - or freeze them to enjoy all year!

Course Appetizer

Cuisine American

Keyword Grilled Bell Peppers, Grilled Peppers, Grilled Peppers Recipe, Grilled Red Peppers, Grilled Red Peppers Recipe, How to Grill Peppers

Prep Time 5

Cook Time 15

Servings servings

Calories 83kcal

Author Faith Gorsky

Ingredients

1 pound large sweet red peppers halved and de-seeded (for me, this was 4 very large peppers; see Notes)
4 tablespoons extra-virgin olive oil
3 tablespoons white balsamic vinegar or white wine vinegar
2 cloves garlic crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh parsley for garnish (optional)

US Customary - Metric

Instructions

Marinate. Add all ingredients except the parsley to a gallon-size zip-top plastic bag. Squeeze out the air, seal the bag, and massage the ingredients into the peppers. Let the peppers marinate while you preheat the grill (or up to 4 hours).
Grill. Preheat the grill to high heat. Place the peppers on the grill skin-side-down (reserve the marinade). Cook until the peppers are charred on both sides, about 5 to 8 minutes per side, flipping once halfway through.
Peel (optional): If you want to peel the charred skin off the peppers before eating, once you remove them from the grill, immediately put them into a bowl and cover the bowl with plastic wrap. Let the peppers sit for 10 minutes, and then you can easily peel off the skin.
Serve. Transfer the peeled peppers to a bowl. Drizzle 2 tablespoons of the reserved marinade on top (discard the rest of the marinade or use it as salad dressing), and sprinkle on the parsley.

Video

Notes

Large Sweet Red Peppers: You can use any type of large sweet red peppers that are available to you. I found peppers labeled “sweet griller peppers” at my grocery store, which worked well. Their flavor and texture reminded me of piquillo peppers.
Serving Temperature: These are great served warm, cold, or at room temperature.
Storage: Store grilled peppers for up to 5 days in an airtight container in the fridge or up to 1 year in the freezer.
Tip for Peeling Peppers: It’s fine if there are still some pieces of skin on the grilled peppers. Don’t rinse the peppers after cooking because it will dilute their delicious charred flavor.
How to Make Roasted Peppers in the Oven: Preheat the oven to 450F. Prepare the peppers as directed in this recipe and place the pepper halves (skin side up) on a foil-lined baking sheet. Roast the peppers until they’re softened and the skin is blackened in spots, about 15 to 20 minutes (don’t flip them). (IMPORTANT: I don't recommend broiling peppers if you've marinated them in oil, as the oil can catch fire. Just roast them on the middle rack of the oven.)

Nutrition