Grilled Bell Peppers Recipe

Rinse the peppers and dry them well. You can keep the stems on for easier turning. If you prefer, remove seeds after grilling when they loosen up.

Coat the peppers all over with olive oil. This helps prevent sticking and encourages even blistering on the skin.

Heat a grill or grill pan over medium-high until fully hot. Don’t rush this part—good heat gives better char.

Place the peppers on the grill and cook for about 10–12 minutes total. Turn every 2–3 minutes so all sides get grill marks and the skins blister without burning.

Let the peppers rest for 5 minutes. For easier peeling, cover them briefly to steam. Finish with a pinch of salt and a splash of lemon juice if you like.