A wooden serving tray lined with parchment paper with colorful grilled bell peppers piled high.

Grilled peppers are one of my favorite summer recipes! The grill adds a hint of smokiness that enhances the natural sweetness of this yummy summer vegetable. Available in a range of colors and super easy to make, grilled bell peppers will be the star of your next outdoor cookout.

Why should I make grilled peppers?

For starters, grilled peppers are super simple to make. You don’t have to be a culinary expert to master this quick side dish. They’re also delicious, colorful, and versatile. They look—and taste—great on a plate next to a juicy steak, tossed in a salad, or served beside some barbequed ribs.

Grilled peppers on a large white oval platter with a serving fork.Bell pepper slices in a white bowl after being tossed with olive oil and dried seasonings.

Does the pepper color matter for grilled peppers?

You can grill a whole rainbow of bell peppers. Green peppers are slightly bitter because they’re actually peppers that haven’t fully ripened yet. They taste better cooked than they do raw. Orange peppers are a medium sweet pepper, while yellow peppers are very sweet with a slightly fruity flavor. Red peppers are the sweetest of the bunch. You can also grill unusual colors of peppers such as white, purple, or even brown. Try a few of each color at your next cookout to see which one you like the best!

Wholefully Protip

This recipe is for bell peppers, but feel free to switch it up and use any large pepper you can find. Poblanos and cubanelles work great with this recipe.

How do you cut peppers for grilling?

Cut your peppers in half. Remove the ribs and seeds, and rinse well. Keeping the pieces large is important—it prevents the peppers from slipping through the grill grates. Cutting your peppers in half will let them sit on the grate easily without falling through. If your peppers are small, use a grill basket.

Sliced peppers grilling on gas grill grates. Slices of yellow bell pepper on a dark cutting board with a chef knife beside them.

Should I marinate peppers before grilling?

Nope! While some vegetables benefit from marinating, peppers are already tender, so marinating is unnecessary. A quick toss with oil, salt, pepper, and garlic powder is all that’s needed for juicy, smoky peppers.

What can I do with grilled peppers?

Grilled peppers are very versatile. You can use them as a side dish for just about anything. They pair particularly well with grilled dishes such as steak, chicken, shrimp, burgers, and other veggies. Try tossing them in a salad to add a dash of smoky flavor. Or, stack them with other grilled veggies to make a grilled veggie and pesto stacked sandwich.

Wholefully Protip

Try drizzling some simple balsamic vinegar or chimichurri sauce on the peppers before serving to add even more flavor.

Tight view of grilled skin on bell pepper pieces.

Close view of a serving platter of grilled vegetables, tender and perfectly charred.

Can I freeze roasted peppers?

Yes! When kept in the fridge in an airtight container, roasted peppers last about a week. However, you can lengthen their storage life by freezing them. You can freeze the peppers with or without the skin on. 

You can freeze grilled peppers in glass canning jars, vacuum-sealed bags, or zip-top freezer bags. Allow the peppers to cool completely before freezing and remove as much air as possible from the bag or container before sealing to prevent freezer burn. Stored properly, the peppers will last for at least six months before the quality deteriorates.


Grilled peppers on a large white oval platter with a serving fork.

Grilled Bell Peppers

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Fresh, flavor-packed, and colorful, grilled peppers are one of the summer’s great joys. Here’s how to fire them up on the grill.


  • 6 bell peppers, halved, stems/pith removed
  • 1/4 cup avocado or olive oil
  • 1 1/2 teaspoon garlic powder.
  • 1 tablespoon salt
  • 1/4 tablespoon black pepper


  1. Preheat your grill to 450°F (medium-high heat). Halve/slice your bell peppers, removing the stems, seeds, and pith.
  2. Toss the bell peppers in a large bowl with the oil, garlic powder, salt, and pepper until evenly coated.
  3. Grill the bell peppers for about 15-16 minutes, flipping after 10 minutes.
  4. Transfer to a platter and serve!


  • Any color bell pepper may be used for this recipe.
  • You can serve them with a balsamic dressing or chimichurri sauce! Simply drizzle after they’re done grilling.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 1061mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 1g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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