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Grilled Peppers and Chiles


If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Martha Stewart Living, May 2010


  • 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


  1. Heat a charcoal grill to medium-high. 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.

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