Fat bell peppers taste like summer itself when grilled. Source: EatingWell Magazine, Charter Issue 1990

Ann Lovejoy


Ingredient Checklist


Instructions Checklist
  • Prepare a grill.

  • Wash peppers and pat dry. Cut each in quarters lengthwise. Remove seeds and pithy membrane.

  • Grill for 5 minutes, placing them at the outer edge of the barbecue, then turn them over and grill until barely browned and tender-crisp, about 5 more minutes. Slice each piece into three strips. Serve hot or at room temperature.

Nutrition Facts

19 calories; 0.2 g total fat; 2 mg sodium. 149 mg potassium; 4.2 g carbohydrates; 1.1 g fiber; 2 g sugar; 0.7 g protein; 685 IU vitamin a iu; 100 mg vitamin c; 18 mcg folate; 7 mg calcium; 8 mg magnesium;