Barbecued Peppers

About this recipe

Looking for something to put on your sandwich? A compliment for burgers, bbq chicken, or veal cutlets? Just call on your friend the bell pepper—he’ll do quite nicely. Grill any colour but red are best.


Wash peppers and barbecue on their sides. When peppers turn black, turn and continue cooking until well charred on all sides.

Take off grill and put into a paper or plastic bag. Let sit for 10–15 minutes until the skins loosen. Then peel and discard seeds. (Don't run under water since they’re already loaded with moisture.) Let sit in a colander to drain (if possible).

Slice into thin strips and season with:

  • a little good olive oil,
  • chopped fresh garlic,
  • chopped fresh parsley,
  • salt and black pepper.

You're good to go.


  • Grill with the hood open since we're only charring.
  • If you can’t barbecue, char peppers by placing on a cookie sheet and broiling in the oven.
    You can even freeze barbecued peppers and then season when thawed. In this case, freeze with or without the skin on and put 2-3 per bag.

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