Grilled Bell Peppers Recipe (Easy + Healthy)

Learn how to make perfectly tender and blistered Grilled Bell Peppers at home! It’s one of the best and easiest side dishes you can add to burrito bowls, fajitas, or pair with grilled meats.

If there’s one side dish that’s just as versatile as it is easy to make, it’s Grilled Bell Peppers. All you need are bell peppers, oil, and salt! This colorful combination is deliciously tender, charred, and sweet, and it all comes together with very minimal effort.

Just like grilled broccolini and grilled potato salad, grilling bell peppers over high heat enhances their natural flavors. Their sweetness is taken to another level while the blistered outside adds a subtle smokiness. The tender, soft texture is just a bonus!

While, yes, this is a classic summer side dish, you can grill the peppers year-round. All you need is a grill pan or even the broil function on your oven. It’s just that simple.

Possibly the best part of this grilled peppers recipe is the serving options. Anything goes! Pair the peppers with fajitas, burrito bowls, and cheesesteak sandwiches, or they’re a perfect side dish with grilled meats, like this Peruvian Chicken or some grilled turkey sausage. Or, add them to this vegetarian paella. The options are practically endless.

Ingredients needed

You only need 3 simple ingredients:

  • Bell peppers – There are plenty of peppers to choose from when it comes to grilling, but some of the most common are bell peppers (red, yellow, orange, and green). Red bell peppers are the sweetest and most flavorful, orange and yellow are sweet with a subtle tang, and green bell peppers have a more robust, grassy flavor. Use one or use them all!
  • Olive oil – Coating the surface of the peppers in oil will enhance the overall flavor and prevent them from sticking to the grill grates. If you don’t have olive oil, use another high-heat oil like avocado oil or grapeseed oil. 
  • Kosher salt – Sprinkling peppers with salt before grilling enhances their natural sweetness.

How to grill bell peppers

Preheat the grill to medium-high heat. You want it to be nice and hot to achieve a beautiful char on the outside of the peppers and tenderize the texture.

Now you can prep the peppers while the grill preheats. Cut them into quarters and remove the seeds. Toss them in olive oil and season with a pinch of salt and pepper. 

Grill the peppers skin side down. Place peppers on the hot grill and cook over direct heat. Use a pair of tongs to turn the occasionally. You’ll know they’re just about done when they start to soften and the outside is developing a nice char.

Season the grilled peppers one last time. Serve them hot on their own or incorporate them into plenty of other recipes. Scroll down to the Serving Suggestions for ideas!

Tips and tricks

  • To prep bell peppers for grilling, use a sharp knife to remove the stemmed end and clean out the seeds. Cut the cleaned pepper vertically into 4 pieces. 
  • Don’t overcrowd the grill grates. Leave at least a half inch in between each piece. If you’re working with a smaller grill pan, you may need to grill the peppers in batches. 
  • Oil free? Omit the olive oil and dry grill the bell peppers. Oil free grilled peppers are more likely to stick, so make sure the grates are clean and very hot before you begin.
  • Want to remove the skins from your peppers? Once your peppers are charred, place them in a large bowl and cover with plastic wrap. Let sit for 5-10 minutes until cool enough to handle, then peel off the charred skin using your hands.
  • No grill or grill pan at home? Try broiling your peppers in the oven instead. Place the peppers (skin side facing up) on a foil-lined baking sheet and place under the preheated broiler until the skin begins to blacken and blister. You can also char them on the flame of a gas stovetop.

Customize it

Any of these mild and spicy peppers are also great for grilling. Mix them in with your grilled bell peppers or try them on their own:

  • Banana peppers
  • Shishito peppers
  • Poblano peppers
  • Ancho chile peppers
  • Mini bell peppers
  • Jalapeno peppers
Peppers with grill marks scattered on counter.

Flavorings for grilled peppers

Want to add a bit of extra flavor? After drizzling with oil, sprinkle on a bit of garlic powder, onion powder, or oregano. Or, drizzle on some balsamic vinegar for a little tang. You could also use my Lebanese Garlic Sauce as a dip or spread it on your peppers before grilling.

Now that you know how to grill peppers, you can customize the batch with even more veggies! Grill summer squash, quartered onions, asparagus, or tomato halves along with the peppers.

How to store

Grilled peppers will last in the fridge for up to 5-days stored in an airtight container or ziploc bag.

Serving suggestions

The most challenging part of grilling peppers is deciding what to do with them! The BBQ peppers are fantastic served hot off the grill as a simple side dish with freshly grilled meat like salmon, flank steak, and chicken.  

Alternatively, double the recipe and use half on their own and the other half in other meals over the following week. The sliced peppers are a must in:

Grilled peppers arranged in shallow black bowl.

More ways to cook peppers

​​Did you make these grilled bell peppers?

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Peppers with grill marks scattered on counter.

Grilled Bell Peppers

Learn how to make perfectly tender and blistered Grilled Bell Peppers at home! It’s one of the best and easiest side dishes you can add to burrito bowls, fajitas, or pair with grilled meats.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 6 people


  • 4 bell peppers (red, yellow, orange, etc.)
  • 2 Tablespoons olive oil
  • Kosher salt + pepper (to taste)


  • Preheat a grill or grill pan to medium-high heat.
  • While the grill heats, quarter the peppers and remove the seeds.
  • Arrange the peppers on a baking sheet and drizzle the skin side with olive oil and sprinkle with a bit of salt and pepper.
  • Place the peppers on the grill, skin side down.
  • Grill for 10-12 minutes, until charred in spots and the peppers are slightly softened. You may need to do this in batches if working with a grill pan.
  • Sprinkle the peppers with additional salt, to taste, and serve immediately or at room temperature. Enjoy.


The grilled peppers will keep in the fridge for up to 5 days. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!




Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2484IU | Vitamin C: 102mg | Calcium: 6mg | Iron: 0.4mg

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