Grilled Peppers

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Grilled Peppers are sweet, smoky, and make the perfect summer side dish or sandwich topping. Make a big batch and use them all week.

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Learn how to grilled bell peppers that come out tender crisp with the perfect about of char. I am telling you, they are delicious. And while you are at it, throw some zucchini, mushrooms, or broccoli on the grill.

If you love the taste of roasted peppers, then you need to add grilled bell peppers to your routine. You get all the same great smoke and charred flavor but on the grill. They are delicious and a grilling staple in our house.

When it comes to grilling peppers, you have two choices. The first and our preferred method is to grill the peppers in planks so that they are ready to eat as soon as they come off the grill. No steaming, no peeling, no prep work. The other option is to fully char your peppers on the grill and then peel off the skin. Also delicious, just more work.

The other thing I love about these grilled bell peppers is that they are so versatile. Serve them as a side dish, use them to top sausages or burgers, toss them in a salad, add them to scrambles, use them in tacos - the possibilities are endless. Plus you can season them up to work with pretty much anything you are cooking. Peppers work with all different spices, herbs, citrus, and seasoning.

Grilled bell peppers with salt, pepper, and balsamic glaze on a plate with a yellow napkin.

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

Can I use grilled 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. For sauces that use roasted red peppers, I would recommend following the instructions above to remove the skin. This leads to a smoother sauce. 

How to grill peppers in foil?

There are a few different options when it comes to grilling peppers wrapped in foil. One option is to slice the peppers, season them, and wrap them in a foil packet. Then place the foil packet on the grill and cook for 10 minutes. You can add other veggies to these packets as well. Try onions, zucchini, or tomatoes. You can also add pre-cooked chicken sausages.

You can also wrap an entire bell pepper in foil to throw it on the grill. It will take about 15 minutes total, and you will want to turn the pepper 3-4 times during the cooking process. Then carefully open the foil and serve. If you plan on peeling the skin off the peppers, keep it wrapped in the foil for an extra 10 minutes. This will help the peppers continue to steam and make the skin easier to remove.

Recipe Ideas for Grilled Peppers

There are so may different ways to add seasoning and flavor to these peppers. 

  • 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 simply 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 the peppers 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 for one minute until the garlic is fragrant (or on the stovetop). When the peppers come off the grill, brush them with the garlic and oil mixture. 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 - 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 to your peppers when they come off the grill. Then add feta cheese on top.
  • Asian: Instead of olive oil, use sesame oil. Once they come off the grill, toss with soy sauce and add sesame seeds.

Ways to Use Grilled Peppers

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 opinions. So naturally, this makes an awesome sandwich topping for sausages, burgers, chicken, portobello mushrooms, and more.
  • Salads: Kick up your summer salads with some grilled peppers to add flavor and some smoke.
  • Relish or salsa: Dice up the peppers and add them to a quick relish or salsa. For a simple relish simply combine the diced peppers with diced tomatoes, parsley, garlic, lemon juice, salt, and pepper.
  • Pasta Salad: I love pasta salad during summer months and adding a grilled element really kicks up the flavor of any pasta salad. 
  • Tacos: Add some grilled peppers to this grilled vegetable taco recipe for even more flavor.

Grilled sweet peppers with balsamic and pepper on a ceramic plate.

How to grill whole peppers?

To grill a whole bell pepper, start by brushing the outside with olive oil to ensure it won't stick to the grill. Then place directly on the grill and cook for 3-4 minutes until it has grill marks. Turn to cook the next side for another 3-4 minutes. Continue turning until you cook on all four sides.

One quick note, if you are planning on removing the skin to make a "roasted" pepper, then make sure to fully char the pepper on each side.

How to grill mini bell peppers?

Mini bell peppers come out great on the grill. Since they can easily fall through the grill grates, start by threading them on skewers. You can also use a grill basket. Then brush the peppers with olive oil and season with salt, pepper, and any other seasonings you like.

Place directly on the grill and cook for 4-5 minutes per side, until the peppers begin to show some grill marks. Flip and cook on the other side for 4-5 minutes. If you are cooking it in a grill basket, just shake the basket a few times during cooking.

One more note about grilling mini sweet peppers, you can also grill them right on the grill but due to their small size, it can be tricky. If you decide to place them right on the grill, flip them after 3-4 minutes to ensure they don't burn.

The Recipe
Grilled peppers with red, green, and yellow peppers with balsamic glaze on a plate.

Grilled Peppers

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  • 4 bell peppers
  • 1 tbsp olive oil
  • Salt and pepper
  • 1 tbsp balsamic vinegar

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Cut the bell peppers into planks. Brush with olive oil and season with salt and pepper.


Place directly on the hot grill. Let cook for about 3 minutes and turn. Cook for another 3 minutes. Then flip the peppers and repeat.


Remove the peppers from the grill and toss with balsamic vinegar. Let sit for 5 minutes. Season with salt and pepper as needed.

Nutritional Facts
Serving Size: 1 pepper
Amount Per Serving
Calories 70
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 6mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars 6g
Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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