Grilled Peppers

Why You’ll Love This Recipe

You’ll love this recipe because it combines smokiness from the grill, spice from jalapeños, and the gooey richness of melted cheese. It’s quick to make, requires minimal ingredients, and is versatile enough to serve on its own, as a topping, or alongside grilled meats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 green bell peppers, cut into large chunks
½ cup sliced jalapeño peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese

Directions

1. Preheat the grill to medium-high heat.
2. Place the bell peppers and jalapeños in a grill basket or directly on the grates. Grill for 5–7 minutes, turning occasionally, until peppers are tender and slightly charred.
3. Remove the peppers from the grill and transfer them to a heatproof dish.
4. Sprinkle with oregano and top evenly with shredded mozzarella cheese.
5. Place the dish back on the grill (or under a broiler) for 2–3 minutes, until the cheese is melted and bubbly.
6. Serve hot as a side dish or appetizer.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Use red, yellow, or orange bell peppers for a sweeter flavor and colorful presentation.
• Swap mozzarella for provolone, cheddar, or pepper jack cheese.
• Add sliced onions or mushrooms for extra flavor.
• Toss peppers with olive oil and garlic before grilling for added richness.
• Serve over toasted bread for a quick pepper and cheese bruschetta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat until warmed through, or microwave in short intervals. For best results, reheat in the oven at 350°F until the cheese is melty again.

FAQs

Can I make this without a grill?

Yes, you can roast the peppers in the oven at 425°F for about 15 minutes, then add cheese and broil.

Do I need to peel the peppers after grilling?

No, peeling is optional. Some people prefer removing the charred skin for a softer texture.

Can I make this recipe spicier?

Yes, leave the jalapeño seeds in or add more spicy peppers like serrano or habanero.

What cheese works best for this recipe?

Mozzarella is mild and melty, but provolone, gouda, or cheddar work great too.

Can I grill the peppers ahead of time?

Yes, you can grill them in advance and reheat with cheese just before serving.

Is this recipe vegetarian?

Yes, it’s vegetarian-friendly as written.

Can I use jarred jalapeños instead of fresh?

Yes, jarred jalapeños work, but they will add a tangy, pickled flavor.

What can I serve with grilled peppers?

They pair well with grilled meats, pasta, rice, or crusty bread.

How do I keep the peppers from sticking to the grill?

Lightly oil the peppers or use a grill basket to prevent sticking.

Can I make this a main dish?

Yes, serve over rice, quinoa, or pasta for a heartier meal.

Conclusion

Grilled Peppers are a quick, flavorful, and versatile dish that combines smoky charred vegetables with gooey melted cheese. With a touch of oregano and spice from jalapeños, this recipe is both simple and satisfying. Perfect as a side, appetizer, or main dish, it’s an easy way to enjoy the natural sweetness of peppers with a cheesy twist.

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