Grilled Peppers Recipes

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GRILLED BELL PEPPERS



Grilled Bell Peppers image

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

bell pepper
salt and black pepper, ground
olive oil

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 PEPPERS



Grilled Peppers image

The marinade for this grilled pepper recipe combines healthy olive oil with lemon juice and a bit of Worcestershire sauce for tangy flavor. So easy but oh so good.

Provided by Karen Ciancio

Categories     Side Dish

Time 30m

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
1 teaspoon basil
salt and pepper to taste
6 - 8 peppers (assorted colors look best)

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.

Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GRILLED PEPPERS



Grilled Peppers image

A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.

Provided by Deedle Gee

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 6

Number Of Ingredients 4

3 green bell peppers, cut into large chunks
½ cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g

GRILLED MINI PEPPERS



Grilled Mini Peppers image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 1

12 red and yellow mini peppers

Steps:

  • Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.

GRILLED POTATOES & PEPPERS



Grilled Potatoes & Peppers image

My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! -Susan Nordin, Warren, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tablespoons olive oil
5 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon steak seasoning
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED OR GRILLED PEPPERS



Roasted or Grilled Peppers image

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

4 medium red, green, or yellow bell peppers
Sea salt (fine or coarse) or kosher salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
1 or 2 garlic cloves, minced or pressed
Slivered fresh basil leaves or chopped fresh tarragon, chervil or marjoram
1 teaspoon balsamic or sherry vinegar

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

GRILLED BELL PEPPERS, ONION AND MUSHROOMS



Grilled Bell Peppers, Onion and Mushrooms image

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

Steps:

  • Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
  • When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
  • Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g

GRILLED STUFFED PEPPERS



Grilled Stuffed Peppers image

After hearing the recipe described at a local Italian restaurant, I decided to try to make these peppers at home. Everyone enjoyed the pretty green "shells" brimming with a hearty filling.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

3 large green peppers
1 large tomato, peeled, seeded and chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
2 teaspoons dried oregano
1-1/2 pounds bulk Italian sausage
Additional shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 479 calories, Fat 40g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 972mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

GRILLED PEPPERS WITH GARLIC YOGURT



Grilled Peppers with Garlic Yogurt image

This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don't have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, side dish

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 7

1 1/2 pounds mixed sweet peppers
Salt and freshly ground pepper to taste
1 cup Greek yogurt or drained yogurt
2 to 4 tablespoons fresh lemon juice, to taste
2 to 4 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
Extra virgin olive oil for drizzling
Chopped fresh dill, parsley or mint

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



Grilled Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Rub 4 halved red bell peppers with olive oil. Grill, turning, until tender, 15 minutes. Transfer to a bowl, cover and let steam 10 minutes; peel off the skin. Whisk 3 tablespoons olive oil, 2 tablespoons each red wine vinegar, chopped scallions and parsley, 1 teaspoon finely chopped oregano and 1/2 teaspoon salt. Drizzle over the peppers.

GRILLED PEPPERS AND CHILES



Grilled Peppers and Chiles image

If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 3

3 pounds assorted chiles and sweet peppers, such as cherry, Italian Roaster, Yellow Sunrise, bell, poblano, and Santa Fe Grande
Extra-virgin olive oil, for tossing
Coarse salt

Steps:

  • Heat a charcoal grill to medium-high. Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.

GRILLED PEPPERS WITH GARLIC-HERB OIL



Grilled Peppers with Garlic-Herb Oil image

Provided by John Vincent Serra

Categories     Blender     Garlic     Appetizer     Side     Quick & Easy     Low Cal     Bell Pepper     Summer     Grill     Grill/Barbecue     Bon Appétit     New Jersey     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 6

1/2 cup olive oil
1/4 large bunch fresh parsley
1 tablespoon fresh rosemary leaves
1 large garlic clove, peeled
6 large bell peppers, cut lengthwise into quarters
1 tablespoon balsamic vinegar

Steps:

  • Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.

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Top Asked Questions

What is the best way to cook peppers on a grill?
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. Tried this recipe? Let us know how it was!
What kind of peppers can be grilled?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Grilled peppers, like all grilled vegetables, are beyond easy to make. This recipe works for large sweet bell peppers as well as other types of peppers, such as cubanelles, poblanos, and other longer peppers.
How do you cook peppers and peppers with vinegar?
Offer them whole or in large pieces with a drizzle of balsamic vinegar or other high-quality and slightly sweet vinegar (such as a rustic fruit vinegar like pomegranate vinegar ). Serve them as part of a grilled vegetable platter. Peppers are an excellent match with eggplant, zucchini, and tomatoes.
How to cook sausage and peppers on a charcoal grill?
Directions. 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.

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