Garlicky Grilled Bell Peppers

Total Time:
47 min
Prep:
20 min
Inactive:
15 min
Cook:
12 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 6 mixed red, yellow, and green bell peppers
  • 3 medium tomatoes, finely chopped
  • 1 to 2 fresh jalapeno, minced (including seeds)
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh cilantro leaves
  • 2 to 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt and freshly ground pepper
Directions
  • To roast peppers using a charcoal grill: When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

  • To roast peppers using a gas grill: Preheat all burners on high, then adjust heat to moderately high. Grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

  • Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle. Peel peppers, then halve lengthwise, discarding stems and seeds.

  • Stir together remaining ingredients, then add peppers and toss gently. The peppers in can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

  • Cook's note: If you aren't able to grill, peppers can be roasted on racks of gas burners over high heat, turning with tongs. Or broil on broiler pan about 5 inches from heat, turning occasionally (about 15 minutes).


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