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READY IN 15 mins

Grilled Peppers

Read Reviews (29)

"A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat." — BCGIRL04

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

3 green bell peppers, cut into large chunks
1/2 cup sliced jalapeno peppers

1 pinch dried oregano
1 cup shredded mozzarella cheese

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Directions

Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
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.

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PREP 15 mins
READY IN 15 mins

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My husband and I have grilled these peppers a couple of times and really enjoy them. The red peppers are our favorite and sometimes along with the cheese on them, I just sprinkle some red pepper flakes on them. I have also done these in the oven and they turn out nicely.

—Janine

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Most Helpful Critical Review

Jun 29, 2011

Left the jalapenos out because we don't like spicy food. They were a little plain though. I may try pepperjack cheese next time, and fresh basil and oregano.

—kellieann

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35 Ratings

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Nov 11, 2005

Did these while smoking a chicken, then grilled them to a slight black crisp and they were so good. The orange and red peppers had a slight sweet taste which mixed great with the cheese and grilled flavor. Husband loved them as well, and that says alot cause he doesnt like trying much of anyting new.

—CGOPPERT

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Feb 27, 2007

Note:I also like to use block cheese, the kind you can buy in the inch by inch size. If you cut your peppers to a similar size there isn't quite as bad of a mess. I also found after writing this recipe that the red yellow and orange peppers are better as they are a bit sweeter. Hope everyone enjoys these as much as we do.

—BCGIRL04

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Aug 16, 2007

My husband agreed with 5* rating. I mixed a little Parmesan with the mozzarella. I used green peppers and jalapeños straight from my garden!

—debh

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Dec 02, 2010

This recipe exceeded my expectations. I give extra stars to the addition of the jalapeno peppers, specically the jarred jalapenos. The brine flavor of the jarred ones really rounds out the flavor of these. The grilled peppers taste great, the cheese on them tastes great, and the jalapenos add the sweetness and zing that make them 5+ stars. This is my top grill recipe for a side now. Thanks!

—brifrdav

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Jun 30, 2010

The jalapenos are excellent on them if you like the extra kick. To me, the oregano wasn't the right seasoning to use. I am thinking cajun seasoning next time.

—karen

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Mar 02, 2010

When it comes to grilling, this was a great change of pace. It made a nice side dish to go with the Italian sausages I was doing up. I would definatly do these again. Perhaps with some Colby Jack or Montery Jack to change things up.

—MicMonty

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Nutrition

Calories
63 kcal
3%

Carbohydrates
3.9 g
1%

Cholesterol
12 mg
4%

Fat
3.2 g
5%

Fiber
1.4 g
6%

Protein
5.2 g
10%

Sodium
308 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Peppers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 63
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 2g 10 %
Cholesterol 12mg 4 %
Sodium 308mg 12 %
Potassium 145mg 4 %
Total Carbohydrates 3.9g 1 %
Dietary Fiber 1.4g 6 %
Protein 5.2g 10 %
Sugars 1.9g
Vitamin A 10 %
Vitamin C 82 %
Calcium 20 %
Iron 5 %
Thiamin 5 %
Niacin 11 %
Vitamin B6 11 %
Magnesium 4 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.