Baby bell peppers have very few seeds inside, which makes them great for cooking and eating whole. If you are feeling casual, just pick them up by the stems and eat with your hands or toss them with crumbly feta, hot red pepper and zesty mint like we did in this dish.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Preheat a grill to high. Toss 1 pound baby bell peppers or quartered regular peppers with 2 tablespoons olive oil; season with salt and red pepper flakes. Grill, turning, until blistered, about 10 minutes. Transfer to a bowl and toss with 1 tablespoon olive oil, some chopped mint and the juice of 1/2 lemon. Top with crumbled feta.
Reviews
Very good
Surprising good! Delicious, simple and refreshing! Good summer recipe! I also tried with basil instead of mint.
Really good and easy. I roast them in the oven.
I changed this up a little, using boursin and basil instead of feta and mint.
Yummy!! This is a simple recipe that’s fresh and delicious.
So fresh and tasty! My family loved this recipe from the get-go and now it’s a staple for our summer grill sessions.
Really good! Great side for a simply prepared meat. Mine would have been better if the peppers were a bit more crisp, but this is a simple and good side, especially for summer.