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
TRI-COLOUR SWEET PEPPER SOUP
I have been making this sweet pepper soup for over 20 years. There are two different versions that we enjoy: the recipe, as posted, with NO sour cream or tomatoes. The other version has added Dijon mustard, sour cream and a 14.5 ounce can of diced tomatoes. It is a delightfully different soup that I used as the base for my Tri-Colour Stuffed Pepper Soup. But, this soup is so good, it can stand alone, just as it is. For quantities to change out the soup, see the NOTE at the top of the directions.
Provided by The_Swedish_Chef
Categories Peppers
Time 1h
Yield 8-10 cups
Number Of Ingredients 7
Steps:
- NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
- Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
- Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
- Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
- Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
- Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
- If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
- Serve immediately.
Nutrition Facts : Calories 123, Fat 5.3, SaturatedFat 2.5, Cholesterol 13, Sodium 260.7, Carbohydrate 14, Fiber 1.8, Sugar 5.4, Protein 5.8
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 TRICOLOR PEPPERS
Provided by Jennifer Iserloh
Categories Onion Vegetable Side Vegetarian Bell Pepper Summer Grill/Barbecue Healthy Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
ROASTED TRI COLOR PEPPERS AND ONIONS
Nice side dish and couldn't be healthier or easier.... great on the grill as kabobs. I love simple veggie dishes that just let the natural flavors come through!
Provided by little_wing
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Line jelly roll pan with foil and spary with cooking spray.
- Cut peppers into 1" pieces.
- Cut onions into quarters.
- Arrange in single layer on baking sheet and spray veggies with cooking spray.
- Bake 20 minutes and stir.
- Sprinkle with herb blend, basil and cumin.
- Increase oven to 425.
- Bake 20 minutes more or until edges are black and veggies are crisp tender.
Nutrition Facts : Calories 56.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 12.6, Fiber 2.9, Sugar 4.6, Protein 1.9
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 TRICOLOR BELL PEPPERS
Make and share this Grilled Tricolor Bell Peppers recipe from Food.com.
Provided by BusyBeeHoneyBee
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat grill with cooking spray and heat on high.
- Toss bell peppers, onion, oil, salt and pepper in a bowl.
- Grill, turning occasionally, until vegetables soften, about 15 minutes.
- Serve immediately.
Nutrition Facts : Calories 72, Fat 3.6, SaturatedFat 0.5, Sodium 294.3, Carbohydrate 9.9, Fiber 2.1, Sugar 3.6, Protein 1.4
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