EASY GRILLED PEPPERS & BELL PEPPERS (HOW TO GRILL PEPPERS)
If you've ever wondered how to grill peppers, this Easy Grilled Peppers recipe is the perfect place to start! Grilling bell peppers is not only quick & simple - this recipe calls for just 4 ingredients & is ready in about 15 minutes - but also results in a platter of smoky-sweet pepper perfection to jazz up any dish this summer. Add these brightly-hued beauties to everything from burgers & brats to soups & grilled pizzas! Naturally vegetarian, vegan, & dairy-free.
Provided by Jess Larson
Categories Side Dish Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Preheat the grill for medium-high direct heat grilling, about 450-500 degrees F. While the grill preheats, prep the bell peppers. Slice from the stem down the sides of the pepper, cutting away the core. You should end up with 3-4 flat pieces of bell pepper. Discard the core. Place the bell peppers on a small baking sheet or large plate. Drizzle the oil over top, tossing to coat in the oil. Season with 1/2 teaspoon kosher salt & ground black pepper as desired, tossing again to coat.
- Place the bell peppers on the grill. Grill 5-6 minutes, flipping the peppers halfway through, until tender & charred as desired.
- , with a sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light & bright herbaceous sauce, like pesto or chimichurri. Grilled peppers are also amazing add-ons for any variety of meals, from grilled chicken bowls to grilled pizza to silky-smooth creamy soup. Enjoy!
Nutrition Facts : Calories 58 calories, Sugar 3.4 g, Sodium 313.4 mg, Fat 3.8 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 1.9 g, Protein 0.9 g, Cholesterol 0 mg
SUPER EASY: GRILLED BELL PEPPERS
Make and share this Super Easy: Grilled Bell Peppers recipe from Food.com.
Provided by AcadiaTwo
Categories Peppers
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the grill to high.
- Remove tops and remove seeds on peppers and slice length wise into strips.
- Spray the grill with the Pam and reduce heat to medium.
- Paint both side of the pepper slices with BBQ sauce and then lie them on the grill across the grates so they don't fall through.
- Grill for 5 minutes. Turn over and grill for an additional 3 minutes or until tender.
- Serve and enjoy!
GRILLED BELL PEPPERS
Make and share this Grilled Bell Peppers recipe from Food.com.
Provided by D. M. Karon
Categories Peppers
Time 47m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
- Season LIGHTLY with salt and freshly ground black pepper.
- Brush both sides of the strips with good olive oil.
- Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
- Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
- Try this with different color peppers. Maybe add a few green onions.
- Try this with Anaheim peppers -- Very good!
- Try adding sliced zucchini, too.
Nutrition Facts :
GRILLED AND STUFFED BELL PEPPERS
This is a quick and easy side to pair to any meat you're throwing on the grill this summer. You can substitute the green bell peppers with red, orange, or yellow bell peppers, or use two portabello mushroom caps (cleaned, gills removed). For a lower fat version, use low fat cheese, low fat margarine, and turkey bacon.
Provided by SaffronMeSilly
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice according to package directions (instant rice usually calls for 1 cup water boiled, rice added and allowed to sit for 5 minutes).
- Meanwhile, half bell peppers and remove seeds and membranes.
- With cut side of bell pepper facing down, shave a small part of the pepper from the middle, so when you turn it over it will lie flat.
- Once rice is finished, stir in butter, salt, pepper, and basil.
- Toss cheese with flour, then stir into rice mixture.
- Pack bell pepper halves with rice mixture.
- Grill on medium high heat for 15 min or until peppers are cooked through.
Nutrition Facts : Calories 540.2, Fat 31.7, SaturatedFat 16.8, Cholesterol 76.5, Sodium 827.4, Carbohydrate 41.9, Fiber 2.5, Sugar 1.7, Protein 21.2
GRILLED PEPPERS
A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
Provided by Deedle Gee
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
- Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
- Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g
ROASTED BELL PEPPERS GRILLED
Do use any color or even better a combination of colors be it red, orange, yellow. Yes, you can do this stove top over direct flame of in a very hot oven. I prefer the smokiness of them on the grill. Add to salads, sandwiches, puree and spice it up for a dip or sandwich spread, in a wrap, Make a roasted pepper pasta sauce, and to salsa, rice and beans, great on an on pizza, wrap a cooked shrimp or scallop, or simply as a side veggie. Endless possibilities!
Provided by Rita1652
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
- Place the garlic, oil, salt, pepper, rosemary and vinegar in a jar and shake the mixture. Pour into a small bowl.
- Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier. Reserve any juice from inside the peppers to mix in the dressing. Toss the peppers into the dressing and serve.
Nutrition Facts : Calories 87.2, Fat 7, SaturatedFat 1, Sodium 147.6, Carbohydrate 6.4, Fiber 0.9, Protein 1
GRILLED BELL PEPPERS VERSION 2
This version is a little easier than my other published bell pepper recipe. I am constantly adding and subtracting from this recipe, so the next time I find a better version, I will be sure to post it. The amounts of cheese are guess, feel free to adjust to your own taste. Also, I'm not sure if the box of rice is 11 oz, so just get whatever sice is common.
Provided by SaffronMeSilly
Categories Long Grain Rice
Time 38m
Yield 6-8 pepper halves, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill to medium high, or oven to 400.
- In a large pot, boil enough water to cover half a bell pepper.
- Meanwhile, half bell peppers and remove seeds. If peppers do not sit flat, shave off a little skin from the bottom (be careful not to create a hole.).
- Submerge peppers into boiling water, and allow to cook for about 3 minutes. Remove to a paper towel to dry. They should only be partially cooked.
- In a bowl, combine rice, pepper jack cheese, and half of the cheddar cheese.
- Fill peppers with rice mixture. Top with remaining cheddar cheese.
- Cook for 5-10 minutes or when peppers are slightly charred and cheese is melted.
Nutrition Facts : Calories 85, Fat 6.1, SaturatedFat 3.8, Cholesterol 18.3, Sodium 110.7, Carbohydrate 3, Fiber 1, Sugar 1.5, Protein 5.2
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PERFECT GRILLED PEPPERS – A COUPLE COOKS
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Category Side DishCalories 67 per serving
- Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
- You can use onion in this method! Cut 3 peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt. Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.
- Cut 4 bell peppers into quarters, then place in a bowl and mix with olive oil and kosher salt. Place them directly on the grill grates, spaced as far apart as possible. Grill until tender, about 6 to 8 minutes, turning once.
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