Charred Italian Sweet Peppers
These charred Italian sweet peppers are quick to make and full of smoky flavor. Finished with a splash of lemon and fresh herbs, they’re an easy side dish, and they’re fantastic tucked into sandwiches.
Servings: 4 servings
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
Serving: 1 serving | Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 135mg | Fiber: 1g | Sugar: 3g
