EASY GRILLED PEPPERS RECIPE
Grilled Bell Peppers are a super easy side dish packed with flavor. Once you learn how to grill peppers, you'll be sure to turn to this easy recipe time and again.
Provided by Melissa Riker
Categories vegetables
Time 13m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill to medium high heat.
- Quarter peppers and remove seeds and stem inside.
- In a medium bowl, combine peppers, oil, salt and pepper. Toss to thoroughly coat peppers.
- Using tongs, arrange peppers on the grill rack skin side up. Close grill and cook 4 minutes.
- Flip peppers and close grill to cook another 3-4 minutes or until the desired charring is achieved.
- Remove peppers to bowl and toss with fresh parsley before serving.
Nutrition Facts : Calories 128 calories, Sugar 5 g, Sodium 296.5 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 7.4 g, Fiber 2.6 g, Protein 1.2 g, Cholesterol 0 mg
THE EASIEST GRILLED PEPPERS RECIPE
One of easiest side dishes we have in our arsenal, these grilled bell peppers are fast, fresh, and filled to the brim with flavor.
Categories party food easy recipes side dish grilled peppers
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Heat grill to medium-high. Halve and seed large peppers. Place all peppers in a large bowl and toss with oil and ½ tsp each salt and pepper.
- Grill, turning occasionally, until charred on all sides, 5 to 9 minutes depending on pepper size; transfer to a cutting board.
- Using knife, gently scrape charred skin from large peppers (the blackened bits will slip right off) and discard. Serve or use as desired.
ROASTED OR GRILLED PEPPERS
Roasting or grilling sweet peppers makes them even sweeter, with another layer of flavor from the charred skin that is removed. You can grill them under a broiler, over a burner flame, or over coals, or you can roast them in the oven. Oven-roasting is the easiest method if you're roasting more than one or two peppers. It yields more juice than grilling. Keep these on hand, serve them as they are or add to salads, pasta, pizza and panini.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
- Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
- Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
- Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
- Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 0 grams
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