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If you’re looking for a low-effort way to bring big flavor to the table, these Charred Italian Sweet Peppers deliver every time. You can toss them on the grill or slide them under the broiler and they blister up beautifully with barely any work. I’ve made these more times than I can count.
Served alongside roasted meats, folded into sandwiches, or added to a simple pasta dinner, and they always disappear fast. The combination of smoky char, a hit of lemon, and fresh herbs is simple, but it works. Every. Single. Time.
Here is Why This Italian Sweet Peppers Recipe Works
Minimal effort, maximum flavor. A little oil, salt, and heat is all it takes—no fancy prep required.
Works with whatever cooking method you’ve got. Grill or broiler; choose your own adventure.
Plays well with others. Serve as a side, stuff them into sandwiches, toss into pasta… they’re versatile like that.
Make-ahead friendly. They keep well in the fridge, so go ahead and double the batch, you’ll want extras.
Recipe Tips
Choose similar-sized peppers so they cook evenly, whether you’re grilling them whole or broiling them in halves.
Don’t skimp on the oil. It helps the peppers blister and keeps them from drying out.
Watch them closely under the broiler. Things can go from perfectly charred to incinerated real quick.
Let them steam if you want to peel the skins. Cover hot peppers in a bowl with a lid or foil for 10 minutes; it makes the skin slide right off
Double up if you’re feeding a crowd. These shrink a bit as they cook, and leftovers are never a bad thing.
Try them in our mediterranean pinwheel sandwiches or serve them in our grilled eggplant salad.
Storing Leftovers
Refrigerate: Let the peppers cool completely, then store them in an airtight container in the fridge for up to 4 days. They’re great cold or brought to room temperature, but you can also reheat them gently if you prefer them warm.
Freeze: Lay them in a single layer on a parchment-lined baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Just note that the texture softens a bit after freezing—but they’re still great for tossing into cooked dishes like pasta, soups, or omelets.
Reheat: Warm them in a skillet over medium-low heat or in the oven at 325°F until heated through. No need to overdo it; they just need to be warmed, not recooked.
Blistered Italian Sweet Peppers
Charred Italian sweet peppers are one of those recipes that prove simple really can be spectacular. A quick toss with oil, a little time over high heat, and you’ve got something smoky, vibrant, and surprisingly versatile.
Serve them as a side, pile them into a steak sandwich, or sneak a few straight from the fridge (no judgment). They’ve got that easygoing kind of flavor that works with just about everything.
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Charred Italian Sweet Peppers
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Ingredients
- 1½ to 2 pounds Italian sweet peppers
- 1 to 2 tablespoons olive oil
- ½ teaspoon Kosher salt, or to taste
- ground black pepper, to taste
- fresh lemon juice, for finishing
- fresh chopped parsley, or herbs of choice such as basil or thyme
Instructions
Prep the Peppers
- Wash and dry the peppers. Leave them whole for a smokier flavor or slice in half and remove seeds and membranes.
- Toss with olive oil, salt, and pepper until coated.
Grill or Broil
- To Grill: Preheat grill to medium-high (about 400°F). Grill 6–10 minutes until blistered and tender, turning occasionally if whole or once if halved.
- To Broil: Preheat your broiler and position an oven rack about 6 inches from the heating element. Arrange the peppers on a foil-lined baking sheet in a single layer, skin-side up if halved. Broil for 6–10 minutes, keeping a close eye on them, until the skins are blistered and starting to char.
Finish and Serve
- For skinless peppers, cover the hot grilled peppers in a bowl and let them steam for 10 minutes. Once they cool, you will be able to slide the skin right off.
- Transfer to a serving dish. Add a splash of lemon juice and sprinkle with herbs.
Notes
- Italian sweet peppers are long and slender with a mild, slightly sweet flavor. If you can’t find them, red bell peppers or other sweet varieties work too. Just adjust the cook time if they’re thicker.
- Serving Ideas: Serve these warm or at room temperature. They’re great as a side dish, tossed into pasta, layered on steak sandwiches, or added to antipasto platters.
- Storage: Leftovers will keep in an airtight container in the fridge for up to 4 days. They’re delicious cold or gently reheated.
- If you’re after something with a little more kick, try my roasted poblanos—they have a smoky, mildly spicy twist.
Want to Preserve the Peppers?
If you’d like to keep the peppers longer, you can preserve them in a simple vinegar brine. Just pack the grilled peppers into a sterilized jar, then pour a hot mixture of ½ cup vinegar, 1 cup water, and ½ teaspoon salt over the top. Seal the jar, and refrigerate for a three weeks—just make sure they stay submerged in the brine.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was first posted on October 8, 2014.
Thanks for your recipe for grilled red peppers and how to can them.
It’s High Season now for red peppers in Chapel Hill, North Carolina and after grilling them I sometimes slice them & use them for Texas Mex fajitas or in omelettes. You can also cut them up and skewer them with marinated souvlaki chicken and vidalia onions or Italian sausage and onions.
What recipes do you like to use them in?
Hi, Sherrie….One of my favorite ways to enjoy these yummies is to just grill them with onions and thick slices of tomatoes. They are also delish cut into long strips and used raw with a dip. Those skewers sound really good! We used them for our Roasted Red Pepper Soup and again in our Goat Cheese-Sweet Red Pepper Bruschetta They are so good, raw or cooked. Thanks for your comments 🙂
Yummy! These look beautiful and I bet they’re delicious too. I could see myself eating these on their own or using them in several recipes. Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.
Hi, Luci….They are really good, they are just coming into their season again. I see them in the market now. 🙂
What a great way to use up fresh produce! I love grilled sweet peppers and these look incredible!
Thank you Ashley, I appreciate your comments/feedback. They taste incredible, too. 🙂
I love grilled peppers! And these look so gorgeous — what a terrific red color. Super post — thanks.
Hi, John…Yes, they are gorgeous peppers and they taste amazing! 🙂