Grilling or roasting bell peppers is much easier than you might think. The method in this recipe is simple, straightforward and pretty much fail-proof. Your homemade roasted pepper will be so delicious you might stop buying them jarred! The dressing turns these peppers into a delightful appetizer or tasty addition to a simple sandwich, but feel free to skip dressing them if you need plain grilled peppers for another recipe. Source:, October 2019

Adam Hickman


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high (450 degrees F to 550 degrees F). Coat peppers with cooking spray. Place whole peppers on grates; grill, covered, until skin is blackened on all sides, about 25 minutes total. Remove from grill, and place in a large bowl; cover with plastic wrap. Let stand 10 minutes.

  • Remove peppers from bowl, and using a knife or your fingers, peel off blackened skin; discard skins and stems. Cut peeled peppers into 2-inch-wide strips and arrange on a platter. Drizzle with oil, vinegar and honey and sprinkle with thyme, garlic, and salt.


Alternative Step 1: Preheat broiler to high with rack 8 inches from heat. Place peppers on a rimmed baking sheet. Broil until all sides are blackened, 6 to 8 minutes per side. Remove from oven, and place in a large bowl. Cover with plastic wrap, and let stand 10 minutes.

Nutrition Facts

155 calories; total fat 14g 22% DV; saturated fat 2g; cholesterol -1mg; sodium 293mg 12% DV; potassium -1mg; carbohydrates 7g 2% DV; fiber 1g 4% DV; sugar 4g; protein 1g 2% DV; exchange other carbs 1; vitamin a iu -1IU; niacin equivalentsmg; vitamin b6mg; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg; added sugar 1g.