MARTHASTEWART.COM

Grilled Peppers and Chiles

    View Gallery
    1 of 1

    We Also Love

    1 of 3

    Find More

    If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
    Martha Stewart Living, May 2010
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 8 to 10
    Add to Shopping List

    Ingredients

    • 3 pounds assorted chiles and sweet peppers, such as cherry, Italian Roaster, Yellow Sunrise, bell, poblano, and Santa Fe Grande
    • Extra-virgin olive oil, for tossing
    • Coarse salt

    Directions

    1. Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook