How to Grill Bell Peppers: Mastering Grilled Bell Peppers
Grilled Bell Peppers: a Perfect Side Dish
Grilled bell peppers are a simple side dish that can elevate any dish with their sweet, smoky flavor. When roasted over a hot grill, their sugars caramelize, bringing out a richness that raw peppers can’t match. Whether red, yellow, or orange, bell peppers gain depth and complexity when grilled—making them a perfect side dish when cooking on the grill. On a trip to Buenos Aires in Argentina we dined at the magnificent Don Julio, an incredible steakhouse, that served up the most unbelievable grilled red bell peppers as a side dish. It was quite enlightening that this simple side dish could deliver immense flavor. It’s become a favorite side dish ever since!
Why (and How) to Peel Roasted Peppers
After grilling, the skins of bell peppers often blister and char. While edible, the skin can be tough and slightly bitter. Peeling the skin off after roasting improves texture and lets the pepper’s true flavor shine. The best method: place grilled peppers in a covered bowl or sealed container to steam for 5-10 minutes. This softens the skin, making it easy to rub off with your fingers or a paper towel. No need for a knife—just a gentle touch will do. To help remove the pepper skins from your hands as you peel prepare a small bowl of water on the side to gently rinse your hands periodically.
Techniques for Perfectly Grilling Bell Peppers
To achieve evenly grilled peppers, place them directly over high heat and rotate every few minutes until all sides are blistered and blackened. On a barbecue, aim for about 5–6 minutes per side. Once charred, let them rest in a covered bowl or bag to steam and cool. This technique makes the peeling process smoother and enhances their velvety texture once skinned.
Meal Ideas with Roasted Bell Peppers
Roasted bell peppers are incredibly versatile. Layer them into sandwiches like paninis or Italian subs, toss them into pasta salads, or blend them into hummus, romesco sauce, or make a smoky version of Red Bell Pepper Purée: A Simple Recipe with Endless Possibilities. They’re excellent with Crispy Potatoes a la Plancha: The Ultimate Golden Side Dish, grain bowls, and antipasto platters. You can even stuff them with quinoa, goat cheese, and herbs for a vegetarian main. Their deep flavor pairs well with grilled meats, seafood, and Mediterranean ingredients like olives and feta.
These are a few of our favorite main dishes to go along with grilled bell peppers:
- How to Grill Sardines: A Healthy Seafood BBQ for Summer
- The Perfect Polvo Lagareiro: A Classic Portuguese Octopus Recipe
- Red Wine Marinated Grilled Skirt Steak: for the Backyard BBQ
- Mastering Grilled Dorada: Simple Prep, Bold Mediterranean Flavor
- Grilled Turbot Portuguese Style: A Guide to Cooking This Exquisite Fish
Final Thoughts: A Simple Ingredient, Endlessly Useful
Grilling bell peppers takes minimal effort but rewards you with an ingredient that feels luxurious. Their soft texture and smoky-sweet taste transform everyday meals into something memorable. So next time you fire up the grill, toss a few peppers on—you’ll find yourself reaching for them all week long.
How to Grill Bell Peppers: Mastering Grilled Bell Peppers
Ingredients
- 4 large bell peppers, red or green
- 1 tbsp olive oil, enough to coat the peppers
- sea salt, to taste
Equipment
- 1 grill
- 1 tongs to position and rotate the bell peppers
- 1 bowl filled with water for rinsing hands (optional)
Instructions
- Preheat grill to high heat.
- Place whole bell peppers directly on the grill grates.
- Grill for 5–6 minutes per side, turning until all sides are blistered and blackened. Total grilling time of 15-20 minutes. The peppers will begin to sag, but will not fully collapse when finished.
- Remove peppers and transfer to a bowl. Cover tightly with a lid, plate, or plastic wrap. Let steam for 5–10 minutes.
- Peel off the skins using your hands or a paper towel. Remove stems and seeds.
- Slice, season, and serve with a drizzle of olive oil and salt.
Notes
- 1/2 pepper to 1 full pepper per person, so there may be leftovers grilling 4 peppers for 4 people.
- Roasted peppers store well in the fridge for up to 5 days.
- Freeze extras in strips for future recipes.
