By Christie Vanover | Published January 2, 2016 | Last Updated February 16, 2023
You can use this recipe for any type of peppers.
To remove the skins after grilling, place the peppers in a bowl and cover with plastic wrap for 5-10 minutes. The skins should peel right off.
Grilled peppers add a sweet crunch to salads and steaks.
- Olive oil
- Kosher salt
- Black pepper
- Heat the grill to medium-high (375-400F degrees).
- Quarter; remove stems and seeds.
- Season with olive oil, salt and pepper.
- Grill skin side down 8 minutes.
- Flip grill 8 minutes.
Calories: 46kcalCarbohydrates: 6gProtein: 1gFat: 2gSodium: 1166mgPotassium: 208mgFiber: 2gSugar: 2gVitamin A: 440IUVitamin C: 95.7mgCalcium: 12mgIron: 0.5mg
This estimate was created using an online nutrition calculator
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