Grilled Peppers

6 Reviews
100% would make this recipe again

Peppers may be either oven roasted or grilled, the choice being a matter of personal preference : roasting is longer, but yields peppers that are more fully cooked hence easier to digest and to purée than if they are grilled. Grilling is quicker and yields firmer peppers.

Preparation : 5 min Cooking : 10 min Standing : 30 min
170 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


6 yellow or red sweet peppers 1.2 kg
2 tbsp extra virgin olive oil 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Only red and yellow peppers are used in this recipe. They are harvested from the same plant as the green ones but are plumper and sweeter after changing colour since they are picked when fully ripe.


  1. Cut the peppers in half or quarters, removing the seeds and the stalks, then put them on an oiled baking sheet, turning them to coat thoroughly with oil.
  2. Put the sheet under a preheated broiler 7-10 cm from the heat, and cook 5-6 min turning the peppers once, until they are soft and browned in spots. Alternatively, arrange the peppers on the hot grill, and cook them until golden-brown, turning once.
  3. Peppers should be peeled before serving. To ease this operation, cover or wrap the peppers in aluminum foil or in a paper bag, and let cool down a few minutes (the moisture kept under the cover will help lift the peel).
  4. Season with salt and pepper to taste just before serving. Drizzle with extra virgin olive oil, then serve.

Nutrition Facts Table

per 1 serving (110 g)


% Daily Value




16 g

25 %

Saturated 2 g
+ Trans 0 g

10 %


0 mg


20 mg

1 %


7 g

2 %


2 g

7 %


4 g

Net Carbs

5 g


1 g

Vitamin A

33 %

Vitamin C

280 %


1 %


4 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A, Vitamin C, Vitamin E
Good source of  :
Vitamin B6, Vitamin K
Source of  :
Manganese, Niacin, Omega-3, Omega-6, Vitamin B2
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Fats ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Leave a review

You have to be logged in to leave a review

Members' Reviews

6 Reviews (6 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Side dishes | Source of Omega-3 | Vegetarian | Vegan | Kosher | Halal | Low Sodium | Barbecue/Broil/Grill

Our weekly newsletter includes:

  • Recipes, tips and advice on healthy eating
  • Occasional promotions on products & services from SOSCuisine and some trusted partners
  • Occasional invitations to help scientific research by answering surveys or participating in studies
  • Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.