Like roasted red peppers, grilled peppers are tender, sweet, subtly smoky, and intensely flavorful. They’re really easy to make, and you can freeze them to enjoy year round!
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.
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.
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.
Transfer the peeled peppers to a bowl. Drizzle 2 tablespoons of the reserved marinade on top (discarding the rest of the marinade), and sprinkle on the parsley.
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.
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).