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Grilled peppers recipe

Grilled peppers recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad

There are peppers, peppers and still more peppers in this delicious grilled pepper recipe. This is great on it's own as part of an antipasti platter, and makes a delicious wrap or panini with melted cheese.

8 people made this

IngredientsServes: 8

  • 14 fresh peppers
  • 6 cloves garlic, minced
  • 225ml (8 fl oz) fresh lemon juice
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Core peppers and cut into strips. Place peppers in a large roasting tin. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
  2. Grill on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
  3. Serve this warm or after it has been refrigerated for at least a few hours. Toss before serving.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (3)

by samsb2000

Too sour! The peppers shrunk down and became mushy and the lemon juice dressing was almost too sour to eat. Might be good with a different dressing, maybe italian or balsamic vinegarette.-24 Jul 2008

by BKcook

Too sour! The peppers shrunk down and became mushy and the lemon juice dressing was almost too sour to eat. Might be good with a different dressing, maybe italian or balsamic vinegarette.-04 Apr 2005

by Coach Nathalie

good combination of ingredients but the quantities are WAY off. For starters, even with my double oven I could not broil that many peppers in a batch. I heeded the previous comment and reduced the lemon but I erred too much on the side of caution... 1.5 TBSP is not enough lemon for 12 peppers... see that? I was 2 peppers short!-14 Sep 2016

Recipe Summary

  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ½ teaspoon finely grated ginger
  • ½ teaspoon grated garlic
  • 8 ounces shishito peppers, rinsed
  • salt to taste

Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.

Preheat an outdoor grill for medium-high heat and heat a grill pan.

Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes. Return peppers to bowl with marinade and toss. Sprinkle with salt, if desired, and serve.

1: Set up the grill for direct grilling and preheat it to high. There is no need to brush or oil the grill grate.

2: Skewer the peppers through their sides, alternating colors. Brush with olive oil and season with salt and pepper. Arrange the skewers on the grill grate and grill until the skins blister and brown or blacken in places, 6 to 8 minutes in all. Transfer the grilled peppers to a cutting board. Let them cool slightly, then carefully remove the peppers from the skewers. Serve with the lamb.

Grilled Padrón Peppers

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Padrón peppers, known as pimientos de Padrón, originate from Galicia, Spain. These small and slightly sweet peppers are generally mild, but one in every handful will be surprisingly spicy. They’re usually deep-fried, but grilling is a healthy and quick preparation that adds a smoky layer of flavor. Serve these tapas style as a prelude to grilled paella and sangría for the ultimate Spanish feast.

What to buy: Padrón peppers are harvested in the summer months. Look for them in gourmet grocery stores or farmers’ markets, or order them online.

Sprinkling coarse sea salt over the grilled peppers gives a nice crunch and burst of flavor. We like fleur de sel or Maldon salt. Both can be found at gourmet grocery stores.

This recipe was featured as one of our Fast and Easy Grilled Vegetable Sides.

Reviews ( 41 )

The point of these are that they're a healthful, vegetarian version of Jalapeno poppers! Adding bacon defeats the whole purpose.

not as good as the other CL recipe with bacon, lime juice and cilantro. I prefer a light cheddar/jack shredded cheese over parmesan.

It helps to par-boil for about 3 min to reduce heat and soften skin. To make it easier to remove the white membrane, use an apple corer and just scrape the round cylinder along the membrane. These bad boys just vanish.

These were good but a little bit of work to cook on the grill. In a pinch, make the filling and add chopped jalapeño, heat and serve as a dip. needs something else, but not sure what maybe something sweet like a small dripping of jalapeño pepper jelly on top? I would make again, but I'm still in search for my favorite "healthy" version of a Jalapeño popper.

These were a huge hit at an outdoor birthday cookout. I prepared them at home (where I don't have a grill) and actually baked them in a 425 degree oven for about 25-30 mins, or until the cheese had browned a bit on the top. Cheeses can be a little on the expensive side, but definitely worth it. Great flavor.

I make this recipe for cookouts during the summer. Everyone loves it because the jalepenos are not hot. I also make up a batch of the filling and grill just a few at a time for dinners at home.

I love this recipe! Have made it several times for friends and it's always a hit! It is also a great treat to take on camping trips. Just prep everything at home, stuff and grill the peppers at the campsite. Pretty high-end camp appetizers! Every once in a while, I'll run into a super hot jalapeno, but I find that the larger peppers tend to be more mild than the smaller ones, so I pick carefully. I also prefer regular cream cheese over non-fat and I use a romano/parmesan cheese mix over straight parmesan. I really don't think you can do wrong with this recipe!

These are AMAZING! And definitely the hit of the football game! I used 1.5x the ingredients for the cheese mixture, but also had a few extra peppers to stuff. Omitted the cilantro completely because I think it's horrible. The only thing that took a long time was cutting and de-veining the peppers. The rest is fairly easy. They weren't hot whatsoever so I might actually leave some veins/seeds in next time. Even the people that despise heat were devouring these. Everyone was raving about the recipe, can't wait to make this again!

One of my favorite tailgating recipes! We wrapped each one in half a slice of raw bacon before throwing them on the grill and they were a huge hit. A little time consuming to de-vein the peppers but well worth it.

Everyone we make these for asks for the recipe or for me to bring them again. We've also done them with a combination of sweet peppers and hot so everyone can enjoy!

Made this for a small family gathering. Five of us polished these off with no problem and wished there were more. I didn't change a thing but can see where a little experimenting wouldn't hurt. Maybe a little sharp cheddar instead of the parmessan - I'm sure someone else already thought of this.

Fantastic, not too hot, but lots of flavor. Could not stop eating them!! Will be making these things again & again.

The key is to devein and deseed them first. You can heat them first in a pan with some lemon avocado oil, salt and sugar, then stuff them. I have made my own version of these for years and I think they are better.

Very hot, but very good. I was practically torturing myself, shoving them into my mouth, even though they burned like acid! I definitely recommend baking the peppers in the oven first, then stuffing and grilling for your tongue's sake. But definitely make them. They're awesome. Step-by-step photos on my blog:

I don't even like jalapeno peppers and these were absolutely delicious. I didn't change a thing. The heat is just fine for my hubby and those who are used to that pepper's heat, but it was nice to read from other reviewers how to decrease the heat. Next time, I might do half just as they come out and half a little milder by cooking the pepper a bit first. This recipe is a keeper!

Wonderful, scrumptious, divine and delicious. Only change I made was to substitute shredded cheddar for the goat cheese and left in just a little of the white vein on the jalapeno to add some heat. I will make these over and over again. They were the rave of the party. I also included them in our Saturday night finger food ritual.

Excellent and a huge hit at the Fourth of July potluck we attended! They are as hot as you want them to be. for less heat, take out the peppers and the veins, for more heat, leave a bit more vein, for lots of heat, leave a few seeds! We actually had left-overs the first time I made them and they were great cold too!

These are outstanding, I did alter a bit. I added cilantro instead of sage and added a cup of cojita cheese instad of parmesan. I thought 16 may be too many but they were gone in 10 min. Next time I will double the receipe. Also any leftover cheese spread was awesome in carnitas tacos!

These were really yummy! I made these for a game night, and they were definitely a hit! To curb on the spiciness of the pepper, I rinsed them after seeding. I also took someone else's suggestion and cooked the peppers alone for about 5 minutes before adding the cheese mixture. I recommend doubling the cheese mixture, because the amounts completely depend on how large the peppers are. I only had enough cheese mixture for 13.5 of the peppers, and I had added an extra 2oz of cream cheese. The leftover cheese mixture could be used for crackers, etc. Also, I used crumbled goat cheese to save a little and it worked very well. Overall really enjoyed these little poppers and will definitely make them again!

I made these a while ago as a sub for frozen jalapeno poppers. They are awesome, way better than the frozen deep fried ones! I'm making them for super bowl next week! I used dried sage instead of fresh and not a lot of it. For those who are saying they are too hot there is an easy fix. Just cook them longer. I actually did them in the oven the first time(next week I will probably use a grill) and I cooked the peppers for a few minutes before I stuffed them, then stuffed them and continued cooking. The longer the peppers cook, the milder they will be. Next time I will probably use laughing cow cheese instead of the ff cream cheese because it has a better texture. These really are great though!

Recipe Summary

  • 4 assorted bell peppers (2 pounds total), halved and seeded
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, halved and thinly sliced (1 cup)
  • Kosher salt and freshly ground pepper
  • 1 large tomato (8 ounces), cored and chopped (1 1/3 cups)
  • 1/3 cup golden raisins
  • 1 cup plain couscous
  • 1 cup chopped fresh mint or parsley, or a combination
  • 1 cup crumbled feta (from a 4-ounce block)
  • 1 large egg, lightly beaten
  • Mixed greens, for serving

Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.

Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins cook, stirring, 1 minute. Add couscous and 1 1/2 cups water season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes remove from heat. Transfer mixture to a bowl let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper place in skillet. Divide fill- ing among peppers return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

  • 1 pound (500g) shishito peppers
  • Kosher salt and freshly ground black pepper
  • 1/4 cup (60ml) teriyaki sauce (see note)

Thread shishito peppers onto sets of 2 skewers, keeping skewers about 1 inch apart to make peppers easier to flip.

Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place peppers directly over hot side of grill and grill until charred on first side, about 2 minutes. Flip peppers and char on second side, about 2 minutes longer.

Transfer to a serving platter and season with salt and pepper. Brush with teriyaki sauce and serve.

Grilled Mini Sweet Peppers with Goat Cheese

Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some canola oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)

Cut stems off peppers, then slice peppers in half lengthwise and remove inner ribs and seeds. Place halved peppers on large rimmed baking sheet and drizzle with olive oil, folding to coat evenly. Sprinkle with a bit of kosher salt and freshly ground black pepper. Fold and repeat.

Place peppers cut-side down on hot grill grates. Once the peppers are charred to your liking, flip to grill the other side of the peppers. Each side should only take a minute or two. When peppers are done, remove them to the rimmed baking pan, cut-side up - or to a platter for a nicer serving presentation. Using a small knife or spoon, remove a bit of goat cheese from the log and add it to the center of a grilled pepper half. Repeat until all goat cheese is used.

Sprinkle peppers with fresh rosemary and thyme, plus a nice amount of Maldon smoked sea salt flakes. Some of the salt flakes can be rather large, so lightly crunch them between your finger tips as you sprinkle, if desired. I've found that our family likes to get plenty of pops of smoked salt in their bites, so I tend to sprinkle fairly generously. Serve warm.

Recipe Summary

  • 1 cup ricotta cheese (8 ounces)
  • 1 cup cream cheese, at room temperature
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 4 Anaheim or Cubanelle peppers
  • 4 baby bell peppers
  • 4 small poblano chiles
  • Extra-virgin olive oil, for rubbing

In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.

Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.

Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.


Step 1

Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.

Step 2

Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil taste and season herb salsa with more salt if needed.

Step 3

Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.

Step 4

While the chops are resting, toss peppers in a medium bowl with enough oil to coat season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.


  1. Gardacage

    A very funny thing

  2. Birche

    You have hit the spot. I like this idea, I completely agree with you.

  3. Morgan Tud

    It is the good idea.

  4. Linly

    Who knows it.

  5. Nadir

    I'm sorry, this is not exactly what I need. There are other options?

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