Grilled Sweet Peppers

5 from 1 vote

Grilled sweet peppers can easily be grilled alongside your other food and make the ultimate side dish. They are soft, velvety, and beautifully sweet.

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Prep Time: 5

Grilling Time: 10

Total Time: 15

Servings:

Author: Eloïse

Preheat the grill to 400-475°F (200-250°C).
Prepare the peppers. Wash the sweet peppers and pat them dry with a clean dish towel. Brush them with a little bit of oil.
Grill. Place the whole peppers on the grill. Close the lid and grill for about 10 minutes until blackened and blistered. Flip them at halftime. They are ready once they feel squishy when grabbing them with tongs.
Steam the peppers (optional). Remove the peppers from the grill and place them in a large bowl that you cover with a clean dish towel. Let them rest for 10-15 minutes. The steaming process will make it much easier to peel off the skin. If you don't want to steam the peppers, let them cool for 10-15 minutes.
Peel the peppers. Tear off the skin with your fingers. It should slip right off. Then, cut off the core and remove it as a whole with the seeds.
Serve. Sprinkle with sea salt and serve immediately or place in an airtight container for later.

If one pepper starts to get a little too black, place it at the back of the grill or slightly offside to the burner.
If you’re using regular red bell peppers and not the sweet pointed ones, cut them in half before placing them on the grill for them to cook quicker.
Do not run the peppers under cold water to remove the seeds as it decreases their flavor.
Add a little raspberry or balsamic vinegar on top after peeling the peppers if eating them as a side.
Storage: You can store the peeled peppers in an airtight container in the refrigerator for up to 5 days. You can also layer them in a Weck jar or Mason jar with olive oil (make sure there are no air bubbles and finish with a layer of oil) and keep them in the refrigerator for 3 months.

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