Recipe by D. M. Karon
These are great and VERY simple.
Top Review by sarahwilkerson
Nice and simple - with full, pure flavor. Like other reviewers, I added some garlic powder. I found it very time consuming to brush all the pepper strips with oil on both sides (I used six big bell peppers - green, red, and yellow), so next time, I'll just throw all the strips in one or two big ziploc gallon bags, add my oil, salt, pepper, and garlic, and shake to distribute evenly. Despite the caveat to season the peppers LIGHTLY, I ended up adding a lot more salt to really pull out the flavor. Great with grilled salmon and Wild Rice Casserole(Recipe #42899)
Directions See How It's Made
- Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
- Season LIGHTLY with salt and freshly ground black pepper.
- Brush both sides of the strips with good olive oil.
- Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
- Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
- Try this with different color peppers. Maybe add a few green onions.
- Try this with Anaheim peppers -- Very good!
- Try adding sliced zucchini, too.