Food & Cooking Recipes Quick & Easy Recipes Grilled Peppers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 6 When choosing peppers for grilling, pick ones that feel heavy for their size with thick walls. Grilled peppers make a great sandwich addition -- and lend flavor to any number of dishes -- so consider making a double batch. Ingredients 2 red bell peppers 2 green bell peppers 2 tablespoons extra-virgin olive oil Coarse salt Directions Heat a grill to high. Following the shape of the peppers, cut them lengthwise into wide, flat panels and discard ribs and seeds. Place peppers, skin side down, on the grill and cook until the skin is charred and the peppers are tender but not mushy, about 10 minutes. Remove peppers from grill; when cool enough to handle, peel off skin and cut peppers into 2-inch-wide pieces. Transfer to a bowl, toss with oil, and season with salt. Rate it Print