Here’s one of those easy, fabulous recipes that you wonder what you ever did without. This Grilled Peppers and Onions Recipe is just great by itself or with steak, chicken, tofu, or fish.
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Why You’ll Love This Recipe
Here’s a simple side dish recipe I think you’ll love. Grilled vegetables are one of my favorite classic recipes, and this takes about 10 minutes total to cook. The perfect side dish!
Here’s some good reasons to make this recipe:
- Add rich flavor to a sliced chicken breast, scrambled eggs, tacos, a cheeseburger, with an Italian Sausage in hot dog buns, or on pork chops. So many delicious ways to use them!
- Use mini sweet peppers as well as green, red, orange and yellow bell pepper for this versatile recipe.
- An indoor grill pan is a great way to make this, but you can use an outdoor gas grill with a non-stick basket inside to make this too.
- If you like these flavors, bookmark these ideas for later…Chicken Sausage and Vegetable Skillet, this super tasty Rustic Tortellini Soup or Italian Beans and Greens with Escarole, or these tender and flavorful Meatballs in Marinara Sauce Recipe.
Ingredients You’ll Need
For the full recipe, please scroll below.
- Bell Peppers: One of each color – green, red, yellow & orange.
- Sweet Mini Peppers: To add even more taste and flavor.
- Yellow Onion: For a great combination of flavors.
- Olive Oil: To coat everything before grilling.
- Salt: Kosher salt is best (Diamond Crystal is preferred and easy to find).
Step-By Step Instructions
To prepare, here’s all you need to do:
- Wash and dry the peppers with a clean kitchen towel.
- Slice the bell peppers in fourths starting at the top next to the stem, then cut a slice straight down.
- Trim the white membrane and seeds out of the inside of each slice (if there is one) with a paring knife.
- Next, cut the mini peppers in half and trim the white membranes and seeds out. Rinse with water to remove any stragglers.
Tips For Cutting Peppers
- Place the vegetables in a large bowl while you prep the onion.
- Slice the yellow onion in half, keeping the root end intact, and cut into one-inch inch strips.
- Add to the bowl with the peppers, then add the olive oil plus a teaspoon salt and a few grinds of freshly ground black pepper, toss together.
- Transfer to a grill pan on medium heat, and cook with the the lid on for five minutes. Remove lid and toss with tongs, then cook another five minutes with the lid on until the mixture becomes soft with lightly charred edges.
- Alternatively, if cooking outside, heat grill and use a non-stick basket over direct heat, turning a few times with tongs during the cooking process.
- Plate and serve!
Tips and Possible Variations
- This is one of those recipes that doesn’t sound like much, but adds incredible flavor, color and texture to so many different dishes.
- You can definitely play around with this recipe too, so experiment with different varieties such as poblano peppers.
- If you plan to use an outdoor gas grill, be sure to use a non-stick basket that fits inside to cook the peppers in.
- Use any sweet onion – try a red onion instead of yellow if you’d like.
Serving Ideas
There are so many delicious ways to use this recipe, here’s some easy ideas:
- With a marinated, sliced chicken breast, like in the photo above. Serve with a dollop of grainy mustard alongside.
- Add them to your favorite beef, chicken, shrimp or veggie tacos.
- Sauteed peppers are fantastic on a grilled steak.
- These are very good on scrambled eggs with melted cheese and avocado…yum!
- Make it as an additional veggie side dish with traditional Yankee Pot Roast.
- Try some on these Breakfast Doritos Nachos... sounds perfect!
Frequently Asked Questions
How do I store leftovers?
They’ll be fine stored in the refrigerator in an airtight container for 2-3 days.
Can this recipe be served hot or cold?
Yes it can. This recipe is great hot off the grill, warm or room temperature.
How do you know when peppers and onions are done?
They are fully cooked and ready to eat when tender and slightly browned/charred on the edges.
More Recipes to Try
- Marinated Grilled Asparagus Recipe: Such a delicious, classic recipe.
- Baked Potatoes with Cheddar and Broccoli: Another wonderful, tasty side dish.
- Italian Frittata: Packed with veg and great for breakfast or brunch.
- Summer Pasta: A reader favorite for good reason.
- Simple Chickpea Salad: Perfectly delicious.
- Sausage Ravioli: Baked and cheesy and so good.
- Italian Greens and Beans Recipe Escarole: Just a delicious, satisfying soup.
- Brown Sugar Marinade for Pork Chops: The key to juicy, flavorful chops.
If you’ve tried this Grilled Peppers and Onions Recipe, or any other recipe on Studio Delicious, please rate the recipe 5 stars and tell me how you liked it in comments below!
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Grilled Peppers and Onions Recipe
This Grilled Peppers and Onions Recipe is just great by itself or with steak, chicken or fish!
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Servings: 6
Calories: 149kcal
Ingredients
- 4 Bell Peppers, one of each color – green, red, orange and yellow
- 12 Sweet Mini Peppers, multi-colored
- 1 Yellow Onion, medium-sized
- 1 teaspoon Kosher Salt
- ½ teaspoon Pepper, freshly ground
- ⅓ cup Olive Oil
Instructions
- Use a non-stick indoor grill pan with a lid for this recipe, or heat an outdoor gas grill with a non-stick grill basket.
- Wash and dry all the peppers with a clean kitchen towel. Cut the large bell peppers by slicing the sides straight down from the stem to the bottom in about four pieces per pepper. Trim the inside of the white membrane and any seeds. Slice in one inch pieces and add to a large bowl. For the small sweet peppers, cut them in half horizontally, then remove the white membranes and seeds from the inside with a paring knife (or your hands), then rinse and pat dry, then add them to the bowl with the peppers. Cut the onion in half, leaving the root end intact so it's easier to slice them into thin half-moons, then add them to the bowl with the peppers. Add the salt, pepper and olive oil and toss everything to coat.
- Add the mixture to a non-stick grill pan on medium high heat, put the lid on the pan and let them cook for 5 minutes undisturbed. Remove the lid and toss and turn the mixture with tongs, then put the lid back on and lower the heat to medium. Let the onions and peppers continue to cook for another 5 minutes. Alternatively, if you are using a gas grill, use the same method of cooking, but use an nonstick grill basket set inside the hot grill.
- Transfer the peppers and onions to a serving plate and serve them hot, warm or room temperature.
Notes
- This is one of those recipes that doesn’t sound like much, but adds incredible flavor, color and texture to so many different dishes.
- You can definitely play around with this recipe too, so experiment with different types varieties, such as poblanos.
- Use an indoor grill pan with a lid, or an outdoor gas grill, and be sure to use a non-stick grill basket.
- Use any sweet onion – try a red onion instead of yellow if you’d like
Nutrition
Calories: 149kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 394mg | Potassium: 315mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4239IU | Vitamin C: 175mg | Calcium: 15mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
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