Grilled Peppers Recipe
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Grilled peppers are one of those simple recipes that deliver big flavor with minimal effort. A quick sizzle on the grill gives them a smoky char, softens their texture, and brings out their natural sweetness. Whether you toss them into salads, pile them onto burgers, or enjoy them straight from the plate, they’re always a crowd-pleaser.
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I love making grilled bell peppers because they bring out a natural sweetness with just a touch of smokiness. They’re the perfect side dish for summer BBQs, but I also enjoy them year-round in sandwiches and wraps. Whether you eat them warm or cold, they always add a delicious touch to any dish.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Grilled Peppers
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how easy it is to grill peppers—you don’t need fancy ingredients, just a hot grill and a little seasoning. Here’s how to get that perfect char and tender bite.
Prep the Peppers
Start by washing and drying the bell peppers. Slice them in half and remove the seeds and white membranes.
Season for Flavor
Drizzle olive oil over the pepper halves, then sprinkle with sea salt, black pepper, and oregano (if using). Give them a quick rub to coat them evenly. This step locks in moisture and enhances the smoky flavor.
Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. If you’re using a gas grill, let it warm up for a few minutes. A charcoal grill will add even more smoky depth to the peppers.
Grill to Perfection
Place the peppers skin-side down on the hot grill grates. Let them cook for 5-7 minutes until the skins are blistered and charred. Flip them over and grill the flesh side for another 2-3 minutes until they’re tender but not mushy.
Serve and Enjoy
Transfer the grilled peppers to a plate and sprinkle with minced garlic for an extra punch of flavor. They taste great warm or at room temperature, making them perfect for any meal.
Ingredients
- 2 large bell peppers any color
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano optional
- 1 garlic clove minced (optional)
Instructions
- Wash and dry the bell peppers. Cut them in half and remove the seeds and membranes.2 large bell peppers
- Drizzle olive oil over the pepper halves and season with sea salt, black pepper, and oregano (if using). Rub to coat evenly.1 tablespoon olive oil, ¼ teaspoon ground black pepper, ½ teaspoon dried oregano
- Preheat your grill or grill pan to medium-high heat. Place the bell peppers skin side down and grill for 5-7 minutes until the skins are charred and blistered. Flip and grill the flesh side for another 2-3 minutes until tender.
- Transfer the grilled peppers to a plate. Sprinkle minced garlic on top for added flavor if desired. Serve warm or at room temperature.1 garlic clove
Notes
Cooking Tips:
- For a stronger smoky flavor, char the peppers until the skins are deeply blackened, then peel off the skin after grilling.
- Add a splash of balsamic vinegar for a tangy finish.
- Pair with goat cheese or feta for a Mediterranean twist.
Storage and Reheating Tips:
- Storage: Store leftover grilled bell peppers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat or in the microwave for 30 seconds. Alternatively, enjoy them cold in salads or sandwiches.
Nutrition
Recipe Notes and Tips
I love how versatile grilled peppers are, and with a few simple tweaks, you can make them even better:
- For a smokier taste: Let the skins char deeply, then peel them off after grilling for a softer texture.
- Oil-free: While olive oil helps with charring and adds flavor, you can grill them dry if you prefer. Just make sure your grill or pan is well-heated to prevent sticking.
- Use different peppers: Red bell peppers are sweet, green ones are slightly bitter, and yellow or orange peppers have a mild, fruity taste. Mix them up for variety.
- Extra flavor: Sprinkle fresh basil, parsley, or a squeeze of lemon juice before serving.
- Add spice: For some heat, sprinkle on red pepper flakes, add sliced chili peppers to the mix, or drizzle with a little hot sauce before serving.
- Do I need to peel the peppers after grilling? It depends on your preference! If you like a stronger smoky flavor, leave the charred skin on. If you prefer a softer texture, let them cool slightly and peel off the skins.
How to Store Leftover Grilled Peppers
Keep them in an airtight container in the fridge for up to three days. If you want to keep them longer, drizzle a little extra virgin olive oil over them before storing—it helps maintain their texture and flavor. Freezing is also an option. Let them cool completely, then store them in a freezer-safe bag for up to three months. Thaw in the fridge before using in cooked dishes.
Reheating is easy! Warm them in a skillet over low heat or pop them in the microwave for about 30 seconds. Or skip the reheating altogether and toss them into salads, sandwiches, or wraps straight from the fridge.
What to Serve With Grilled Peppers
Grilled peppers pair beautifully with so many dishes! Toss them into pasta, layer them in sandwiches, or add them to grain bowls for extra flavor. They’re also fantastic with creamy cheeses—try them with goat cheese or feta for a Mediterranean-inspired combo. For a simple but delicious meal, serve them with roasted zucchini, grilled halloumi, or a fresh tomato salad. Want something heartier? Mix them into a quinoa or couscous dish with fresh herbs and a drizzle of balsamic glaze.
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