Grilled Peppers

Learn how to grill bell peppers that come out tender, crisp, and with the perfect amount of char. They are so delicious. And while you are at it, throw some zucchini, mushrooms, or broccoli on the grill. We love grilled vegetables and enjoy them all summer long!

If you love the taste of roasted peppers, then you need to add grilled bell peppers to your routine. They have that same great smoke and charred flavor, except they are cooked quickly on a grill over high heat.

Plus, they are so versatile! Like most grilled vegetables, these smoky bell peppers can be used in many ways. Load them on sausages, burgers, sandwiches, and subs. Add them to fresh salads, wraps, and grain bowls. Or load them on tacos, fajitas, and nachos. 

But what’s the best way to grill peppers? There are a few options. You can grill the peppers in planks so they are ready to eat as soon as they come off the grill—no steaming, no peeling, and no prep work.

Otherwise, you can fully char your peppers on the grill and peel off the skin before eating. This is similar to how you would make roasted bell peppers. They are also delicious, but they require more work.

Why We Love Grilling Bell Peppers

Here are just a few reasons why we love grilling peppers.

• Delicious: Grilling peppers makes them charred, smoky, and delicious. It brings out the pepper's natural sweetness and adds a delicious layer of smoke and caramelized edges. 
• Easy: Cut off the stems, chop the peppers into planks, and toss them on the grill -that's it!
• Versatile: There are dozens of ways to season and eat grilled peppers. Serve them as a side dish, use them to top sausages or burgers, toss them in a salad, add them to scrambles, and use them in tacos—sky’s the limit!

Looking for more grilled veggie recipes? Don't miss this grilled cabbage, grilled bok choy, and easy grilled onions.

Ingredients and Swaps

Here’s what you need to get some peppers going on the grill.

• Bell peppers: Any combination of bell peppers, including green, red, orange, or yellow peppers, will work. You can also use mini bell peppers. I like to use a colorful mix of peppers. 
• Olive oil: Coat the peppers in extra virgin olive oil or another high-smoke-point oil, like avocado oil.
• Salt and pepper: Season with kosher salt and black pepper. Feel free to add additional spices, seasoning, and dried herbs. 
• Balsamic vinegar: To add sweetness, add a splash of balsamic vinegar. You can also finish the dish with your favorite sauce, dressing, or garnish. 

Do I need to remove the skin when grilling peppers?

It's completely up to you. In this recipe, you are moving the peppers on the grill enough that the skin shouldn't be fully charred and black. That means you don't need to remove the skin.

If you plan on removing the skin from the peppers, you can grill the peppers whole instead of cutting them into planks. You will want to cook the peppers long enough that the skin becomes more charred and black. Cover the peppers with plastic wrap and let sit for about 10 minutes for the skin to loosen. Then simply peel off the skin.

How to cut peppers for the grill?

No matter what kind of bell pepper you use, slicing them correctly for the grill is crucial. Cut them too thin, and they will fall through the grates. Cut them too thick, and they will take forever to cook. And you may not even get that nice char and smoky flavor that makes these peppers so good.

A great shape for grilling peppers is planks, long enough so that they don’t fall through the grates of your grill and wide enough to hold their shape while cooking. This shape also allows for even cooking while providing a good amount of surface area for that delicious char.

How To Make Grilled Peppers: Sliced, Whole, Mini, and Foil Packets

Grilling is a great way to make peppers more flavorful. You can grill bell peppers directly on the grill or in foil packets.

1. Directly on the Grill: Bell Pepper Planks

This is my favorite way to grill peppers. It’s fast, easy, and works for any meal.

• Prep the peppers: Remove the stems and cut the bell peppers into planks. Brush them with olive oil and season with salt, pepper, and any other seasoning you like.
• Place on the grill: Place the peppers directly on the hot grill. Cook the peppers for about 3 minutes until they have nice grill marks and the edges are caramelizing. Flip and cook for another 3 minutes until tender-crisp.
• Season: Remove the peppers from the grill and toss with balsamic vinegar. Season with salt and pepper as needed.

2. Directly on the Grill: Whole Bell Pepper

This is it if you are looking for a recipe that mimics the taste, texture, and flavor of roasted red peppers.

• Season the pepper: Brush the whole pepper with olive oil and season with salt, pepper, and whatever seasonings you fancy.
• Place on the grill: Place the whole pepper directly on the hot grill. Cook for 3-4 minutes until it has grill marks. Turn and cook the other side for another 3-4 minutes. Keep turning until all four sides are cooked.
• Remove the whole pepper: Remove the whole bell pepper from the grill. To make “roasted” peppers, fully char the pepper on each side. Then remove from grill and place in a bowl covered with saran wrap or place inside a Ziploc bag. Let steam for 10-15 minutes until you can easily peel the skin right from the pepper.

3. Skewers or Grill Basket: Mini Bell Peppers

These sweet mini peppers come out really tasty on the grill. There is no reason to slice them since the seeds are small and edible, but you can halve them and remove the seeds if you like.

• Skewers: Thread the peppers on skewers or use a grill basket to keep them from falling through the grill grates. Brush them with olive oil and season with salt, pepper, and any other seasonings you like.
• Place on the grill: Carefully place your mini peppers on the hot grill. Cook for 4-5 minutes per side until the peppers show some grill marks. Flip and cook on the other side for 4-5 minutes. If using a grill basket, keep things even by shaking the basket a few times during cooking.
• Remove the peppers: Remove the mini peppers from the grill and season as needed.
• Direct grilling option: If you decide to place them right on the grill, flip them after 3-4 minutes to ensure they don’t burn, just be very careful they don’t fall through the grates.

4. Foil Packets

• Prep the foil packets: Cut the bell peppers into planks, slices, or chunks. Toss them with olive oil. Season with salt, pepper, and any other seasoning you like. Place the peppers in a foil packet. You can also wrap an entire bell pepper in foil.
• Cook the peppers: Throw the foil packet on the grill. Cut peppers will take about 10 minutes, while whole peppers will take 15 minutes. You will want to turn them 3-4 times during cooking.
• Vegetable medley option: You can also add other veggies to your peppers on the grill in foil. Try onions, zucchini, asparagus, garlic, cherry tomatoes, green beans, and more. You can also mix in pre-cooked chicken sausages in the foil packet.
• Skin-off option: If you plan to peel off the skin, keep the whole pepper wrapped in foil for an extra 10 minutes. The pepper will continue to steam inside the foil, making removing the skin easier.

Can I use grilled bell peppers in place of roasted peppers?

Absolutely! Grilled peppers can be used in place of roasted peppers in any recipe. You can leave the skin on or off, depending on your preferences and recipes.

I recommend following the instructions above to remove the skin for sauces that use roasted red peppers. This will result in a smoother sauce. 

Recipe Ideas and Flavor Ideas

Bell peppers work with tons of different seasonings, garnishes, and sauces. Here are some favorites. 

• Grilled peppers and onions: Peppers and onions are such a classic combination that it's natural to want to grill them together. Follow the same instructions and add large slices of onions alongside the peppers on the grill.
• Peppers and tomatoes: Tomatoes are a great complement to peppers. If you want to grill tomatoes with your peppers, your best bet is to cut them into larger chunks and thread them onto skewers with cherry tomatoes. Brush with olive oil and cook for 8-10 minutes, turning a few times.
• Parmesan garlic: Mince a clove of garlic and combine it with 1-2 tablespoons of olive oil or butter. Microwave until the garlic is fragrant (or on the stovetop). When the peppers come off the grill, brush them with the garlic and oil. Immediately top with Parmesan cheese, so it melts onto the hot peppers. 
• Balsamic herb: After tossing the peppers with the balsamic vinegar, add your favorite fresh or dried herbs, such as basil, oregano, rosemary, parsley, or thyme.
• Stuffed with cheese: Mini bell peppers are a great vehicle for cheese. Make a small slit in the peppers, stuff with your favorite cheese, and then grill. 
• Mexican: Once the peppers come off the grill, add fresh lime juice, a touch of chili powder, and fresh cilantro. You can also add queso fresco for a cheesy element.
• Greek: Add lemon juice and oregano when the peppers come off the grill. Top with crumbled feta cheese.
• Asian: Instead of olive oil, use sesame oil. Once they come off the grill, toss with soy sauce and add sesame seeds.

Serving Ideas

Grilled peppers taste good as a side dish, condiment, and more! Here are some of our favorite ways to use them.

• Side Dish: This works great alongside almost any grilled protein - grilled pesto chicken, grilled salmon, grilled pork chops, or grilled tofu.
• Sandwich topping: It's impossible not to think about grilling sausages when you think about grilled peppers, in my opinion. So naturally, this makes an awesome sandwich topping for sausages, burgers, chicken, portobello mushrooms, and more.
• Salads: Grilled peppers add more color and flavor to summer salads.
• Relish or salsa: Dice the peppers and add them to a quick relish or salsa. Combine the diced peppers with tomatoes, parsley, garlic, lemon juice, salt, and pepper for a simple relish.
• Pasta Salad: I love vegetable pasta salad during summer months, and adding a grilled element enhances the flavor of any pasta salad. 
• Tacos: Add some grilled peppers to this grilled vegetable taco recipe for even more flavor.

Storage and Reheating

If you happen to have leftovers, here’s what you should do with them:

• To store: Place leftover peppers in an airtight container and keep in the fridge for up to 3 days. For smaller quantities, a Ziploc bag works too. Just remember to push out as much air as possible from the bag before sealing.
• To freeze: Prep a bigger batch and store it in the freezer for up to 3 months.
• To thaw: Thaw frozen peppers in the fridge overnight before using.
• To reheat: Reheat the peppers in a preheated oven or under the broiler. You can also use the stovetop for convenience. Heat a little bit of olive oil in a pan and give the peppers a quick sear, turning them until heated through