Grilled Peppers Recipe

Prepare peppers

Wash the bell peppers and dry them. Cut each pepper in half lengthwise and remove stem, seeds and membranes so you have two flat pepper halves (or quarter if peppers are very large). If you prefer whole grilled skins, leave peppers halved; for quicker grilling, cut into large strips (about 1–1.5 inches wide).

Pat dry

Pat the cut peppers dry with paper towels — removing surface moisture helps them blister evenly on the grill.

Make marinade

Mince the garlic finely or press through a garlic press. In a small bowl whisk together the olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, red pepper flakes, kosher salt and black pepper until combined.

Coat peppers

Place the pepper halves or strips in a shallow dish or bowl. Pour the marinade over the peppers and use your hands or a brush to coat both sides evenly. Let peppers sit at room temperature for 10–15 minutes to absorb flavor. If you have time, refrigerate and marinate up to 1 hour (bring back to room temp before grilling).

Preheat grill

Preheat an outdoor grill or indoor grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or brush a little oil on the peppers to prevent sticking.

Grill peppers

Place pepper pieces skin-side down first on the hot grill. Cook without moving for 4–6 minutes until blistered and charred in spots. Flip and grill the flesh side 3–5 minutes until tender and slightly caramelized. Total cook time will be about 8–12 minutes depending on size and heat. For a smokier flavor, grill a few minutes longer until edges are well charred but not burned.

Alternative: Broiler / Pan

If you don't have a grill, place peppers on a foil-lined baking sheet under a hot broiler 6–8 inches from heat and broil 6–10 minutes per side until blistered, or cook in a hot cast-iron pan for similar timing.

Rest and dress

Transfer grilled peppers to a platter. While still warm, brush with any reserved marinade or a little extra olive oil and squeeze a touch of lemon if desired.

Garnish and serve

Scatter chopped fresh parsley over the peppers, crumble feta on top if using, and finish with additional cracked black pepper and a light pinch of salt to taste. Serve warm or at room temperature as a side, salad component, or on crostini.