Holland Peppers Recipe
Grilled red, yellow and orange peppers, extra virgin olive oil aged balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Peppers & Dressing
Method
Peppers & Dressing
- 1
Prepare and Grill Peppers
Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Wash the peppers and dry them. Using a sharp knife, cut each pepper in half lengthwise and remove seeds and membranes. Lightly brush both cut and skin sides with 1 tablespoon extra virgin olive oil. Place peppers cut-side down on the hot grill. Grill until skins are charred and blistered and flesh is softened, about 6–10 minutes depending on heat and thickness. Flip briefly (30–60 seconds) so the skin side gets direct heat and more blistering if desired. Remove peppers to a plate.
- 2
Steam and Peel (optional)
If you prefer softer, easier-to-peel skins, cover the plate with a bowl or transfer the hot peppers into a heatproof bowl and cover tightly with plastic wrap for 10 minutes. This will steam the peppers and loosen the skins. After resting, peel off loosened skin with your fingers or a small paring knife. If you like the charred skin for texture and flavor, you may skip peeling.
- 3
Dress and Season
Slice each pepper half into 1–1.5-inch (2–4 cm) strips and arrange on a serving platter. In a small bowl combine the remaining 1 tablespoon extra virgin olive oil and 1 tablespoon aged balsamic vinegar. Add 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper and whisk or swirl until combined. Taste and adjust seasoning if necessary.
- 4
Finish and Garnish
Drizzle the olive oil–balsamic dressing evenly over the warm pepper strips so they absorb the flavors. If using, rub the serving platter lightly with the cut side of the garlic clove before arranging peppers for a subtle garlic aroma, or rub peeled peppers lightly. Scatter fresh basil leaves over the peppers. Serve warm or at room temperature.
- 5
Storage Recommendation
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Allow to come to room temperature before serving; drizzle a little extra olive oil or balsamic if they have dried slightly.
