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Nutrition Facts
Serving Size 1 batch 364g Recipe makes 1 batch)
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
how is this calculated?

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Grilled Bell Peppers

Recipe #550 | 50 min | 50 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: D. M. Karon
Aug 19, 1999

These are great and VERY simple.

1 batch (change servings and units)

Ingredients

bell pepper
salt and black pepper, ground
olive oil

Directions

1
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.
2
Season LIGHTLY with salt and freshly ground black pepper.
3
Brush both sides of the strips with good olive oil.
4
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.
5
Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
6
Try this with different color peppers. Maybe add a few green onions.
7
Try this with Anaheim peppers -- Very good!
8
Try adding sliced zucchini, too.

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Featured Reviews for This Recipe

From: Abby Girl

On Nov 24, 2008

We have been grilling our peppers like this for years. So easy, so good!

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From: Liza at Recipezaar

On Jul 29, 2008

PERFECTION! There is nothing else to add, just grilled heaven on a plate in the hot summertime when you are celebrating the season and all the bountiful produce of the warm months. This is now my go to for peppers in the summer (actually thru out the year...these babies are ready in about 7 minutes total, why would i ever go back to roasting them which takes so much longer?)...yippee! tx so much!

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From: sarahwilkerson

On Jun 12, 2007

Nice and simple - with full, pure flavor. Like other reviewers, I added some garlic powder. I found it very time consuming to brush all the pepper strips with oil on both sides (I used six big bell peppers - green, red, and yellow), so next time, I'll just throw all the strips in one or two big ziploc gallon bags, add my oil, salt, pepper, and garlic, and shake to distribute evenly. Despite the caveat to season the peppers LIGHTLY, I ended up adding a lot more salt to really pull out the flavor. Great with grilled salmon and Wild Rice Casserole(Wild Rice Casserole)

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