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grilled bell peppers crowd summer

Easy grilled bell peppers crowd summer

grilled bell pepperscrowd summer smoky flavor in 15 minutes, easy to grill, versatile for salads or tacos. Raves as a summer BBQ side. Try it now Discover
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: American
Calories: 120

Ingredients
  

  • 2 large red bell peppers, sliced lengthwise
  • 2 large yellow bell peppers, sliced lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup shredded cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon honey

Method
 

  1. Wash your peppers thoroughly and pat completely dry—water prevents oil from coating evenly and causes steaming instead of charring. Slice each pepper in half lengthwise, remove seeds and membranes, then slice each half into three long strips.
  2. Place pepper strips in a large bowl and drizzle with olive oil, using your hands to coat every surface. This step matters because oil creates the barrier that prevents sticking and helps develop that crucial char we're after with grilled bell peppers crowd summer cooking.
  3. Season each pepper strip on both sides with salt, black pepper, and smoked paprika—I typically use my fingers to distribute evenly and honestly, it's the most reliable method even though measuring spoons exist. The spice layer dissolves into the moisture on the pepper surface, creating flavor that travels through every bite.
  4. Preheat your grill to medium-high heat, around 400°F if you have a thermometer. I learned the hard way that medium heat leaves peppers pale and rubbery; you need genuine heat to develop char that tastes like something actually happened on that grill.
  5. Place pepper strips directly on grill grates—lay them perpendicular to the grates so they won't fall through. Grill for 4-5 minutes without moving them; I know the urge to flip early, but that char develops through stillness, not constant attention.
  6. Flip peppers using tongs and grill the opposite side for another 3-4 minutes until both sides show light char marks. The peppers should bend slightly when lifted—they're cooked through but still hold their shape, which is the sweet spot.
  7. Transfer grilled peppers to a serving platter and immediately sprinkle with minced garlic while they're still warm—the heat will soften the raw garlic slightly. Then drizzle with lemon juice and honey, which sounds odd but creates this sweet-tart glaze that stops people mid-conversation.
  8. Top with fresh cilantro, parsley, and shredded cheese while everything's still warm so the cheese starts to soften. Taste one strip and adjust salt if needed—the seasoning should be bold enough that you taste it first, not after three bites.