Grilled Bell Peppers

Grilled bell peppers are easy to make and delicious by themselves or more often as an ingredient in a larger dish. But not everyone knows how to prep bell peppers for grilling, so we’ll cover both prep and grilling in this post.

Rinse and dry the bell peppers, and remove any stickers on the surface.

Cut off the top and bottom of the pepper.

Remove top and bottom of bell pepper

Remove the center of the bell pepper using a knife or your fingers.

Remove seed pod from pepper

Slice down one side of the pepper and open it up so it lays flat.

Opening up the pepper

Remove the internal ribs.

Remove internal ribs of the pepper

Cut into manageable pieces for grilling.

Trimmed bell pepper

Brush both sides with vegetable oil or olive oil.

Brush pepper with oil

Season both sides with salt and black pepper.

Season pepper with salt and black peppet

Preheat the grill on HIGH. Use a grill brush to remove any debris, then reduce heat to MEDIUM.

Start the peppers skin side down.

Starting peppers skin side down

Grill for 5-8 minutes until charred and blistered. Turn the peppers and grill another 3-5 minutes until the flesh is soft.

Charred bell peppers

Remove the peppers from the grill. They can be eaten as-is or cut into smaller pieces for use in other recipes.


I always leave the charred skin on because that’s where all the flavor is!

If you have a recipe that calls for the skins to be removed, place the grilled peppers in a bowl and cover with plastic wrap. Let the peppers steam for about 5 minutes.

Steaming peppers to remove skin

Pull off the skins using a paper towel or scrape them off using a knife.