Wondering how to roast red peppers on the grill? It’s easy! These are perfect for sandwiches, sauces, on salads and so much more.
Sometimes a little idle time can help stoke our brains.
When I came home from work the other day and set up to, well, work, I discovered that my home internet wasn’t working. And to make matters worse, tech support was closed. So, I worked offline for a bit (getting a ton done!) before going to bed early.
The next morning I woke up early and found that my internet still wasn’t working. Joy.
But then I really did find joy in the situation. I got up, read for a little while and then started working on a few new recipes and techniques in the kitchen. Before I knew it, I had several dishes done, had fed the kids and myself and it was 9 a.m. when tech support opened again.
I cannot tell you how great it felt not to be tethered to the internet or my computer for those hours. It makes me want to take time away from it on purpose. Actually, I really know that I should.
One of the things I was working on that morning was how to roast red peppers on the grill. It’s a super easy technique that doesn’t heat up the kitchen and does produce juicy, sweet, smoky peppers.
Oh, they are so good — perfect for sandwiches, sauces, on salads and so much more (and no, not all the uses begin with ‘s’!).
How to Roast Red Peppers on the Grill
- Red bell peppers
- Start with a hot, hot, hot grill. Place the peppers directly on the grates and close the lid. Let them cook for about 5 minutes, then flip them. Let them cook about 5 minutes more. Then flip them again to any spots that are still red.
- Once they are good and charred, remove them from the grill and let the peppers cool. They will deflate as they do.
- Peel away the charred skin and, if desired, rinse in cool water. Finally, cut away the stem and seeds. Slice the peppers as desired. Enjoy!
Recipes that Use Roasted Red Peppers:
- Garlic Scape Marinated Roasted Red Peppers
- Asparagus, Roasted Red Pepper and Bacon Spaghetti
- Olive Brussels Sprouts with Feta, Roasted Red Peppers and Bacon
- Pork Roast with Garlicky Roasted Red Pepper Basil Sauce
- Roasted Red Pepper and Artichoke Crostini
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.