Grilled Green Peppers Recipes

GRILLED PEPPERS

Steps:

• Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
• Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.

GRILLED PEPPERS WITH GARLIC YOGURT

Steps:

• Grill peppers over coals, under a broiler or over a gas flame until blackened. Remove from heat and place in a bowl. Cover bowl and allow peppers to sit for 15 minutes.
• Skin peppers, cut in half and remove seeds and membranes, holding peppers over bowl to catch juices. Cut lengthwise into wide strips and place in a bowl. Strain juice into bowl with peppers and season to taste with salt and pepper.
• In a mortar and pestle, purée garlic with a generous pinch of salt. Stir into the yogurt. Add lemon juice.
• Arrange peppers on a platter or on individual plates. Spoon yogurt on top, drizzle on a little olive oil, garnish with chopped herbs if desired and serve.

GRILLED PEPPERS

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.

GRILLED BELL PEPPERS

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.

THE EASIEST GRILLED PEPPERS RECIPE

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

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.

GRILLED STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.

GRILLED POTATOES & PEPPERS

Steps:

• In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

GRILLED GREEN PEPPERS

Steps:

• Rinse peppers, pat dry and sauté in hot oil in a pan for about 10 minutes. Stir while cooking and remove when skin begins to bubble.
• Sprinkle peppers with sea salt while still hot. Serve lukewarm.

GRILLED PEPPERS AND ONION

Steps:

• 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.
• Cut the 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.

BEST GRILLED VEGETABLES WITH ITALIAN MARINADE

Steps:

• Place all the vegetables in large bowl with the olive oil and Italian seasoning. Toss to combine.
• Preheat grill to medium high heat. Spray the grill pan with vegetable spray oil.
• Pour the vegetables into the grill pan and place pan on baking sheet for easy transport.
• Place the basket on the grill and close the lid. Cook for about 15 minutes stirring with the wooden spoon occasionally. Don't overcook. You want the veggies crisp tender.
• Take the grill basket off of the grill with oven mitts and place on the baking sheet.
• Pour the veggies into a serving bowl and sprinkle lightly with salt and pepper.
• Pour the marinade over the veggies and mix well. Taste and add salt and pepper if necessary.
• Sprinkle with the fresh basil and serve immediately.
• Whisk the oil, lemon juice, garlic, salt and pepper together.
• Pour over the grilled vegetables and mix well.

GRILLED ONIONS AND PEPPERS

Steps:

• Slice onions and green bell peppers, season with olive oil, salt and pepper.
• Place vegetables on a grill, along with the steak that has been marinated.
• Cook about 4 minutes on each side.