**Savor the vibrant flavors of grilled peppers with our delectable recipes!** Embark on a culinary journey as we explore a rainbow of colors and tantalizing tastes. From the fiery heat of red peppers to the sweet and smoky notes of roasted orange and yellow varieties, our collection of grilled pepper recipes offers a symphony of flavors to satisfy every palate. Get ready to elevate your meals with these colorful creations, perfect for summer barbecues, vibrant salads, or as a delectable side dish to complement your favorite main courses.
**Red Pepper Recipes:**
- **Red Pepper and Zucchini Skewers:** Delight in tender red peppers and zucchini grilled to perfection. Marinated in a zesty blend of herbs and spices, these skewers are a delightful appetizer or a healthy side dish.
- **Stuffed Red Peppers:** Discover a delightful combination of flavors with these stuffed red peppers. Filled with a savory mixture of rice, vegetables, and herbs, they are a hearty and satisfying main course that will impress your family and friends.
**Orange and Yellow Pepper Recipes:**
- **Roasted Orange and Yellow Pepper Salad:** Experience the vibrant colors and flavors of roasted orange and yellow peppers in this refreshing salad. Tossed with crisp greens, tangy dressing, and feta cheese, it's a perfect summer side dish.
- **Grilled Vegetable Skewers with Orange and Yellow Peppers:** Create colorful and flavorful vegetable skewers by combining grilled orange and yellow peppers with zucchini, mushrooms, and cherry tomatoes. Drizzle with a zesty marinade for a delightful appetizer or a light main course.
**Green Pepper Recipes:**
- **Grilled Green Pepper Steaks:** Savor the smoky goodness of grilled green pepper steaks. Marinated in a flavorful blend of olive oil, herbs, and spices, these pepper steaks are a hearty and satisfying vegetarian main course or a unique addition to your next barbecue.
- **Green Pepper and Potato Hash:** Enjoy a hearty and flavorful breakfast or brunch with this green pepper and potato hash. Combining grilled green peppers, potatoes, onions, and spices, this dish is a delicious way to start your day.
**Mixed Pepper Recipes:**
- **Rainbow Grilled Pepper Platter:** Create a stunning and colorful platter by grilling a variety of peppers, including red, orange, yellow, and green. Drizzle with olive oil, sprinkle with herbs, and serve as a vibrant appetizer or side dish.
- **Grilled Pepper Salsa:** Elevate your next taco night with this vibrant grilled pepper salsa. Combining grilled red, orange, and yellow peppers, tomatoes, onions, and cilantro, this salsa is packed with flavor and perfect for any Mexican-inspired dish.
Embark on a culinary adventure with our diverse selection of grilled pepper recipes. From fiery to sweet, smoky to refreshing, these dishes showcase the versatility and deliciousness of grilled peppers. So, fire up your grill and prepare to indulge in a rainbow of flavors!
GRILLED PEPPERS
The marinade for this grilled pepper recipe combines healthy olive oil with lemon juice and a bit of Worcestershire sauce for tangy flavor. So easy but oh so good.
Provided by Karen Ciancio
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
- Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SWEET AND SPICY SAUSAGE AND MINI RAINBOW PEPPERS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add peppers, olive oil, vinegar, sugar, granulated garlic, salt and pepper to a large skillet and toss to coat. Place the skillet over medium-high heat and saute the peppers until they start to get slightly tender, 3 to 5 minutes. Nestle in the sausages amongst the peppers and lower the heat to low, then cover and gently simmer until the sausages are about 145 degrees F, 5 to 10 minutes.
- Meanwhile, preheat a grill or grill pan over medium-high heat. Remove the sausage from the skillet and grill until charred and the internal temperature reaches 165 degrees F, about 10 minutes. Place back in the skillet with the mini sweet peppers and serve.
RAINBOW GRILLED VEGETABLE MEDLEY PILAF
This colorful dish can be served as a main dish or a side & is great hot or cold! If you are watching your fat intake, you can skip the olive oil mixture & just toss the vegetables with extra Italian dressing. If you or a guest has a gluten sensitivity, you can substitute gluten free spaghetti for the orzo, just break it into small pieces before boiling, or use long grain or brown rice instead of the pasta.
Provided by Crystal Schlueter @crystalschlu
Categories Vegetables
Number Of Ingredients 19
Steps:
- Preheat a lightly greased grill to medium high heat. In a large bowl, whisk together the olive oil, paprika, cumin, black pepper, red pepper & garlic. Add the vegetables & toss to coat.
- Place corn on the grill for 7-8 minutes, turning often, until slightly charred in places. Meanwhile, Place the onions & peppers in a grill basket & grill for 3 minutes. Add the zucchini, squash, mushrooms & tomatoes. Grill for an additional 3-4 minutes or until vegetables are crisp tender, tossing often.
- Remove kernels from corn cobs with a sharp knife. Place corn in a large bowl with the other grilled vegetables. Add the orzo, rice, parmesan, chickpeas, dressing & parsley. Toss until combined. Serve.
ROASTED REDS WITH PEPPERS AND CAPERS
Provided by Guy Fieri
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes into 8 wedges each and add them to a baking sheet. Toss evenly with the olive oil and 1 teaspoon each salt and pepper and place in the oven. Roast for 25 minutes. Remove from the oven and move the potatoes around a bit in the pan with a spatula. Return to the oven and roast until they are getting some nice color and are fork tender, an additional 20 to 25 minutes.
- Add the shallots, roasted peppers and capers and return to the oven for 10 minutes. Remove from the oven and toss with the cheese, season with salt and pepper and serve immediately.
RAINBOW PEPPER APPETIZERS
Company will quickly polish off this colorful pepper medley from Marion Karlin of Waterloo, Iowa. The crisp-tender veggies are topped with chopped olives and cheese.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Cut each pepper half into 9 pieces. Place skin side down in an ungreased cast-iron or other ovenproof skillet; sprinkle with cheese, olives and, if desired, pepper flakes., Broil 3-4 in. from the heat until peppers are crisp-tender and cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
GRILLED RAINBOW BELL PEPPERS
This recipe from Chatelaine magazine is very close to a dish I had last year while on holiday in Greece and is a great accompaniment to barbequed meats. Delicious hot or at room temperature.
Provided by Irmgard
Categories Cheese
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place the garlic in a blender.
- Squeeze 1 tablespoons of juice from the lemon half.
- Add salt, pepper and 1/4 cup olive oil.
- Blend until mixed.
- Add the basil.
- Puree to a saucy consistency.
- Use right away or cover and refrigerate for up to 2 days.
- Bring to room temperature before using.
- Oil the grill and heat the barbeque to medium-high.
- Cut the peppers into quarters.
- Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
- Cook in two batches if necessary.
- Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
- Remove the peppers to a bowl as they are done.
- Evenly drizzle the basil sauce over top and toss the peppers until well coated.
- Place on a platter and scatter the feta over top.
Nutrition Facts : Calories 177.7, Fat 14.4, SaturatedFat 3.5, Cholesterol 11.1, Sodium 337.2, Carbohydrate 11.5, Fiber 2.8, Sugar 3, Protein 3.6
GRILLED RAINBOW PEPPERS (SALAD)
Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off.
Provided by januarybride
Categories Peppers
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
- Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
- Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
- Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
- Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
- Serve!
Nutrition Facts : Calories 120.4, Fat 10.3, SaturatedFat 1.4, Sodium 4.2, Carbohydrate 7.5, Fiber 1.5, Sugar 5.5, Protein 0.8
A RAINBOW OF GRILLED PEPPERS
Categories Garlic Pepper Appetizer Side Bell Pepper Summer Grill/Barbecue Oregano Capers Parade Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
- 2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.
- 3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
- 4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.
Tips:
- Choose the right peppers: Look for firm, brightly colored peppers with smooth skin. Avoid peppers with bruises or blemishes.
- Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Brush the peppers with olive oil and season with salt and pepper.
- Grill the peppers over medium-high heat: Grill the peppers for 5-7 minutes per side, or until they are tender and slightly charred.
- Let the peppers cool: Let the peppers cool slightly before handling them. This will make them easier to peel and slice.
- Serve the peppers immediately: Grilled peppers can be served as a side dish, appetizer, or main course. They can be enjoyed alone or used in a variety of recipes.
Conclusion:
Grilled peppers are a delicious and versatile dish that can be enjoyed in many different ways. They are a great way to add color and flavor to your meals. Whether you are grilling them for a party or just for a weeknight dinner, grilled peppers are sure to please everyone at the table.
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