Perfect Grilled Peppers, Every Single Time!
Simply put, I’m completely smitten with grilled veggies! Charred, smoky-sweet veggies are my absolute favorite thing to grill – it’s both a miracle and one of my deepest joys that grilling season coincides with summer’s abundant harvest.
And while I’ve never met a grilled vegetable I didn’t like, grilled peppers hold an extra special place in my heart. Eaten raw, bell peppers are one of nature’s candies, but bell peppers grilled? Well, they magically transform just about any dish they touch. ✨ If I’m being honest, I’ll generally eat grilled peppers straight off the grates (they’re THAT good!), but you can use them to zhuzh up any of your favorite everyday meals, from breakfast omelets to weeknight pasta dishes, and everything in between!
Aside from being downright delicious, grilled bell peppers are so simple to make. All you need is a handful of peppers, 2-3 pantry staples, and about 15 minutes to make some serious flavor happen.
What are the Best Peppers to Grill?
Did you know there are literally hundreds of types of peppers in the world? And that peppers are technically a fruit, not a veggie? This recipe for easy grilled peppers will work for any fresh variety of pepper that you love most – from Anaheims and banana peppers to piquillos and padrons.
When choosing the right kind of peppers to grill, the first thing to consider is how spicy they are. The best way to determine spiciness is known as the Scoville Heat Index. Spice levels from super tame capsicums that rank at zero SHUs (Scoville Heat Units) all the way to scorching hot ghost peppers that clock in at over 1 million SHUs. Choose wisely, friends!
Next, consider the size of the peppers you want to grill. If they are on the larger end of the spectrum, I suggest removing the seeds & stems prior to tossing them on the BBQ as shown below. However, if your peppers are on the smaller side, I’d suggest keeping them whole until *after* you grill them so they don’t fall through the grates. If you prefer, you can also use a grill basket or kebab skewers to help wrangle some of the smaller peppers.
Important reminder! ⇢ Capsaicin, which is the primary compound that makes peppers taste spicy, lives primarily in the seeds and membranes of your peppers. Take extreme caution when removing them from peppers with a higher SHU score; some are spicy enough that they can make your skin burn! If you love spicy peppers, be sure to keep a pair of gloves and protective eyewear on hand.
Not sure which kind of peppers to use? ⇢ If you’re a fan of mild, sweet peppers, I suggest bell peppers, banana peppers, or pimentos. For fans of medium or hot peppers, try poblanos, anaheim, or pasilla peppers.
Shop this Post
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → How To Grill Peppers Perfectly
Making grilled bell peppers couldn’t be easier! They’re the perfect way to add instant smoky-sweet to any meal, and they only take a few ingredients and a few minutes to make.
Here’s how it’s done…
Prep bell peppers for the grill. Slice from the stem down the sides of the pepper, cutting away the core. You should end up with 3-4 flat pieces of bell pepper. Why? ⇢ This knife work helps provide surface area for a beautiful char and helps prevent the peppers from falling through the grill grates when laid flat. Win-win! Remember, if you are using smaller peppers, leave them whole until after grilling. From there, place the bell peppers on a small baking sheet or large plate. Drizzle with oil over top, season with salt and ground black pepper then toss to coat. Simple as that!
Grill the peppers. Place the bell peppers directly on the grates of a grill preheated for medium-high direct head grilling (about 450-500 degrees F). Grill 5-6 minutes, flipping the peppers halfway through. You’ll know the peppers are ready once they are as tender and beautifully charred as you like! Don’t have an outdoor grill? ⇢ Make these indoors with a cast-iron grill pan or an electric grill – you’ll still achieve delightfully smoky flavor.
Serve. You can serve your grilled peppers immediately, hot off the grill. Enjoy them on their own, garnish with a sprinkling of fresh herbs or a drizzle of zippy vinaigrette or pesto, or slice them up for a smoky-sweet add-on for your favorite summer meals.
Grilling tiny peppers? ⇢ If all they had at the store was mini bell peppers (or if you’re working with a smaller pepper like fresnos or jalapeños), don’t fret! Just grill them whole, then remove the seeds and stems after the fact. (Just be sure to wear gloves and eye protection if you’re dealing with spicy peppers!) If you’re still worried about them falling through the grates, try using kabab skewers or a grill basket instead.
*More Grilling Tips and Tricks
Grilling doesn’t have to be complicated or intimidating, we’ll show you how!
We’ve created a completely FREE 5 Day Grilling Series dedicated to help you be your most confident self behind the grill this summer. We’ll guide you through Grilling 101 Tips and Tricks (and as a bonus, we’ll send you our BONUS 15 Grilling Marinades download right away!). Sign up now!
Let’s make this your best grilling season yet! 🙌🏼 🔥
How to Use Your Grilled Bell Peppers
Grilled peppers are sure to liven up any weeknight meal! They’re excellent on burgers, a tried and true staple for fajitas of all kinds, and are excellent to add-in for puréed soups. Speaking from experience, once you try them, you’ll be putting them on everything.
Here are some of my favorite recipes for using grilled peppers…
- Grilled BBQ Chicken Bowls – Pair with spiced BBQ chicken, smoky-sweet grilled sweet potatoes, and greens for the BEST light-yet-hearty summer dinner.
- Grilled Vegetable Salad or Grilled Vegetable Platter – Pair your grilled peppers with an abundance of grilled veggies and serve with a zippy, herbaceous sauce or dressing.
- Chicken Fajita Burritos or Grilled Veggie Burrito Bowls – Pair with hearty beans and creamy green rice!
- Sheet Pan Salsa Verde Chicken – Swap grilled poblano in place of roasted for a touch of smoky heat.
- Creamy Roasted Red Pepper Soup – Swap jarred peppers for freshly grilled peppers and blend into a satisfying, silky-smooth soup.
- Grilled Pizza – Since you already have the grill fired up for your veggies, make an epic grilled veggie pizza, complete with smoky-sweet grilled peppers.
Storage
If you can resist finishing off your grilled bell peppers hot off the grill, feel free to pop them in the fridge for up to 1 week, or freeze them for up to 2 months. Thaw in the refrigerator when ready to use for smoky-sweet gratification on-demand. Pro Tip! ⇢ Let them come to room temperature before serving for the best possible flavor.
I can’t wait for you to try this recipe for the Easiest Grilled Peppers! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations! ♡ Happy grilling!
Print
Easy Grilled Peppers & Bell Peppers (How to Grill Peppers)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: serves 2-4 1x
- Category: Side Dish Recipes, Techniques & How-Tos
- Method: Grilling & Smoking
- Cuisine: American
- Diet: Vegan
Description
If you’ve ever wondered how to grill peppers, this Easy Grilled Peppers recipe is the perfect place to start! Grilling bell peppers is not only quick and simple – this recipe calls for just 4 ingredients and is ready in about 15 minutes – but also results in a platter of smoky-sweet pepper perfection to jazz up any dish this summer. Add these brightly-hued beauties to everything from burgers and brats to soups and grilled pizzas!
Naturally vegetarian, vegan, and dairy-free.
Ingredients
- 2 bell peppers or peppers of choice (see blog post, above, for suggestions)
- 1 tablespoon avocado oil
- kosher salt and ground black pepper
- for serving, as desired: fresh basil, fresh oregano, fresh thyme, etc.
Instructions
- Grilled peppers prep: Preheat the grill for medium-high direct heat grilling, about 450-500 degrees F. While the grill preheats, prep the bell peppers. Slice from the stem down the sides of the pepper, cutting away the core. You should end up with 3-4 flat pieces of bell pepper. Discard the core. Place the bell peppers on a small baking sheet or large plate. Drizzle the oil over top, tossing to coat in the oil. Season with 1/2 teaspoon kosher salt and ground black pepper as desired, tossing again to coat.
- Grill the peppers: Place the bell peppers on the grill. Grill 5-6 minutes, flipping the peppers halfway through, until tender and charred as desired.
- Serve immediately, with a sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light and bright herbaceous sauce, like pesto or chimichurri. Grilled peppers are also amazing add-ons for any variety of meals, from grilled chicken bowls to grilled pizza to silky-smooth creamy soup. Enjoy!
Notes
- What types of pepper are best for grilling? Whatever peppers you love the most! If you’re a fan of mild, sweet peppers, I suggest bell peppers, banana peppers, or pimentos. If you like medium or hot peppers, try poblanos, anaheim, or pasilla peppers.
- How to grill small peppers? ⇢ If you’re working with smaller peppers, like mini bell peppers, fresnos, or jalapeños, I suggest grilling them whole to prevent them from falling through the grill grates and removing the seeds and stems after the fact. If you’re still worried about them falling through the grates, try using kabab skewers or a grill basket instead.
- Reminder! ⇢ Take extreme caution when handling the seeds and membranes of hot peppers – some are spicy enough to make your skin burn, so you may want to use a pair of gloves and protective eyewear if you like spicy peppers.
- Storage & Freezing Instructions: Leftover grilled peppers will keep, stored in an airtight container in the refrigerator, for up to 1 week. Alternatively, you can freeze grilled peppers for future use. Arrange in a single layer on a parchment-lined baking sheet. When they are chilled solid (~30 minutes), transfer them to a zip top bag and keep for up to 2 months in the freezer. Thaw overnight in the refrigerator and serve. Serving tip! ⇢ Let chilled peppers come to room temperature before serving for the best possible flavor.
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
Ready to Hit the Grill?
If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips and tricks for all of the grilling basics – everything from how to light your grill to how to clean your grill.
All this talk about grilling have you feelin’ ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. I’m positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling and Smoking recipes.
And lastly! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be teaching you how to grill up some goodness all summer long, and we have so much fun on Instagram!
Want more grilling tips and recipes?
You’re in the right place! 🙌🏼 Subscribe to have PWWB Grilling Series updates sent straight to your inbox. We’re sharing exclusive grilling tips, tricks, and sneak peeks to our email friends. Plus, you’ll be the first to know about all of PWWB’s new grilling recipes all summer long. Subscribe below!
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
