Grilled Bell Peppers with Jalapeno


  • 3 green bell peppers, cut into large chunks
  • 1/2 cup sliced jalapeno peppers
  • 1 pinch dried oregano
  • 1 cup shredded mozzarella cheese


  1. Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
  2. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
  3. Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.


Grilled Bell Peppers with Goat Cheese (chopped Anchovies optional)


  • 2 green bell peppers
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup goat cheese
  • 1 tablespoon lemon pepper seasoning


Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.

Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes


Grilled Bell Peppers

  • 2 pounds sweet baby (small) bell peppers (green, red, orange, purple, and/or yellow)*
    3 cloves garlic, minced
    1 teaspoon coarse salt
    1/4 cup extra-virgin olive oil
    2 tablespoons good-quality aged balsamic vinegar
    1/2 teaspoon freshly ground black pepper
    1/4 cup crumbled feta cheese
  • * If you can find baby bell peppers, use large peppers with stem end cut off and seeds removed.

Core, seed, and rinse peppers. Cut each pepper into fourths. In a large resealable plastic bag, place sweet pepper chunks.

In a small bowl, combine garlic, salt, olive oil, balsamic vinegar, and pepper; mix well. Pour sauce over pepper chunk. Reseal bag and shake to distribute sauce.

Preheat barbecue grill. Remove peppers from sauce. Place peppers, smooth-side down, on hot grill. Cook 6 to 8 minutes (turning occasionally) or until lightly charred on both sides. Remove peppers from grill; either leave in chunks or slice into 1/2-inch-wide strips.  Arrange chunks or strips on a platter, alternating colors. Sprinkle with crumbled feta cheese

Grilled Stuffed Bell Peppers Italiano

  • 2 pounds bell peppers                  
  • 1 med onion chopped
    3 cloves minced garlic                  
  •  1 c chopped mushroom
    1 teaspoon salt                           
  • 1 c Italian bread crumbs
    1/4 cup extra-virgin olive oil          
  •  1 beaten egg if needed
    1/2 teaspoon black pepper            
  • 1 c pepperoni, ½ lb Italian sausage (pre-cooked)
    1/2 cup Havarti or pepper jack Cheese


Mix ingredients in bowl except for the bell peppers and cheese, save some evoo to brush the peppers.

Core the peppers, stuff peppers with mixture grill/smoke until desired doneness or charred skins