Barbecuing peppers is a simple yet incredibly rewarding culinary experience. The char from the grill transforms ordinary peppers into something truly special, unlocking their natural sweetness and adding a delightful smoky flavor. Whether you’re aiming for a quick side dish, a flavorful topping for tacos, or the base for a complex sauce, mastering the art of grilling peppers is a skill worth acquiring. This comprehensive guide will walk you through every step, from selecting the right peppers to achieving that perfect char.
Choosing Your Peppers for the Grill
The world of peppers is vast and varied, and the best choice for grilling depends on your personal preferences and what you plan to do with them. Consider the heat level, flavor profile, and texture of different varieties.
Bell Peppers: A Grilling Staple
Bell peppers are perhaps the most popular choice for grilling. Their thick walls hold up well to the heat, and their mild sweetness intensifies beautifully when charred. You can find them in a rainbow of colors – red, yellow, orange, and green – each offering a slightly different flavor nuance. Red and yellow bell peppers tend to be sweeter, while green peppers have a slightly more bitter taste.
Jalapeños: Adding a Kick
For those who enjoy a bit of heat, jalapeños are an excellent option. Grilling mellows out their spiciness slightly, while adding a smoky depth that complements their inherent flavor. Be cautious when handling jalapeños; it’s best to wear gloves or wash your hands thoroughly afterward to avoid any irritation.
Poblano Peppers: Smoky and Flavorful
Poblano peppers offer a milder heat than jalapeños but boast a rich, earthy flavor that shines on the grill. Their larger size makes them ideal for stuffing with cheese, rice, or other fillings before grilling.
Shishito Peppers: A Fun and Addictive Choice
Shishito peppers are known for their playful unpredictability – about one in ten peppers is surprisingly spicy. Grilling them is quick and easy, and their blistered skin and smoky flavor make them a highly addictive appetizer.
Other Peppers to Consider
Don’t limit yourself to these common varieties. Experiment with other peppers like Anaheim, Cubanelle, or even banana peppers. Each offers a unique flavor and texture that can add excitement to your grilling repertoire.
Preparing Your Peppers for the Grill
Proper preparation is key to grilling peppers successfully. This includes washing, cutting, and potentially marinating the peppers.
Washing and Drying
Begin by thoroughly washing your peppers under cold running water. Remove any dirt or debris that may be clinging to the skin. Once washed, pat them dry with a clean towel or paper towels. This will help them char properly on the grill.
Cutting and Seeding (Optional)
Whether you cut and seed your peppers depends on the variety and your intended use. For bell peppers, it’s generally best to cut them in half, remove the stem, seeds, and membranes. This allows them to lie flat on the grill and cook more evenly. Jalapeños can be grilled whole or halved, depending on your preference. If you’re grilling smaller peppers like shishitos, leaving them whole is perfectly fine.
To Marinate or Not to Marinate?
Marinating peppers is optional but can add extra flavor and moisture. A simple marinade of olive oil, garlic, herbs, and a splash of vinegar or lemon juice works wonders. Let the peppers marinate for at least 30 minutes, or up to a few hours in the refrigerator.
Setting Up Your Grill for Peppers
The type of grill you use and the heat level are crucial factors in achieving perfectly grilled peppers.
Charcoal vs. Gas Grill
Both charcoal and gas grills can be used to grill peppers. Charcoal grills provide a more intense smoky flavor, while gas grills offer greater temperature control. If using a charcoal grill, arrange the coals for direct and indirect heat zones. This allows you to move the peppers to a cooler area if they’re charring too quickly.
Temperature Control
The ideal temperature for grilling peppers is medium-high heat (around 375-450°F). This allows the peppers to char without burning completely. If your grill doesn’t have a thermometer, you can test the heat by holding your hand a few inches above the grates. You should be able to hold it there for only 3-4 seconds.
Grill Grate Preparation
Before placing the peppers on the grill, make sure the grates are clean and lightly oiled. This will prevent the peppers from sticking and make them easier to turn. Use a grill brush to remove any debris, then rub the grates with an oil-soaked cloth or paper towel.
Grilling Techniques for Perfect Peppers
The actual grilling process is where the magic happens. Pay attention to the peppers and adjust the heat as needed to achieve that perfect char.
Direct vs. Indirect Heat
As mentioned earlier, using both direct and indirect heat can be beneficial. Start by placing the peppers over direct heat to char the skin. Once the skin is nicely blistered, move them to a cooler area of the grill to finish cooking through. This prevents the outside from burning before the inside is tender.
Turning and Rotating
Turn the peppers frequently to ensure even cooking and charring on all sides. Use tongs to avoid piercing the skin, which can release valuable juices.
Checking for Doneness
Peppers are done when the skin is charred and blistered, and the flesh is tender when pierced with a fork. The exact cooking time will vary depending on the type of pepper and the heat of your grill, but it generally takes about 10-15 minutes.
Dealing with Charred Pepper Skins
Many people prefer to remove the charred skin from grilled peppers, as it can be bitter and detract from the overall flavor. There are several methods for doing this.
The Bag Method
The most common method is to place the grilled peppers in a heat-safe bowl and cover it tightly with plastic wrap. Alternatively, you can put them in a resealable plastic bag. The steam trapped inside will loosen the skin, making it easier to peel off. Let the peppers steam for about 10-15 minutes.
The Paper Towel Method
Similar to the bag method, you can wrap the hot peppers in a few layers of paper towels after grilling. The paper towels will trap the steam and help loosen the skin. Let them sit for about 10-15 minutes before peeling.
Peeling Under Running Water
Another option is to peel the peppers under cold running water. This can be a bit messy, but it’s an effective way to remove the charred skin. Use your fingers or a small paring knife to gently peel away the skin.
Serving and Storing Grilled Peppers
Once the peppers are grilled and peeled (if desired), they can be used in a variety of ways.
Serving Suggestions
Grilled peppers are incredibly versatile. They can be served as a side dish, added to salads, used as a topping for pizzas or tacos, or incorporated into sauces and dips. They also make a delicious addition to sandwiches, omelets, and pasta dishes.
Storage Tips
Grilled peppers can be stored in the refrigerator for up to 3-4 days. Place them in an airtight container to maintain their freshness and flavor. They can also be frozen for longer storage. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag to prevent them from sticking together.
Recipes Using Grilled Peppers
Grilled peppers can be incorporated into many amazing dishes. Here are a couple of ideas to get you started.
Grilled Pepper and Onion Salsa
This is a simple yet flavorful salsa that’s perfect for dipping tortilla chips or topping grilled meats.
Ingredients:
* 2 grilled bell peppers, diced
* 1 grilled onion, diced
* 2 jalapeños, seeded and minced
* 1/4 cup chopped cilantro
* 2 tablespoons lime juice
* Salt and pepper to taste
Instructions:
Combine all ingredients in a bowl and mix well. Season with salt and pepper to taste. Let the salsa sit for at least 30 minutes before serving to allow the flavors to meld.
Grilled Pepper and Sausage Pasta
This hearty pasta dish is packed with flavor and easy to make.
Ingredients:
* 1 pound pasta
* 1 pound Italian sausage, removed from casings
* 2 grilled bell peppers, sliced
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1/2 cup grated Parmesan cheese
* Olive oil
* Salt and pepper to taste
Instructions:
Cook the pasta according to package directions. While the pasta is cooking, brown the sausage in a large skillet over medium heat. Add the onion and garlic and cook until softened. Stir in the crushed tomatoes, grilled peppers, salt, and pepper. Simmer for 15 minutes. Drain the pasta and add it to the skillet with the sauce. Toss to combine. Serve with grated Parmesan cheese.
Troubleshooting Common Grilling Problems
Even with the best preparation, grilling can sometimes present challenges. Here are some common issues and how to address them.
Peppers are Burning Too Quickly
If the peppers are charring too quickly, move them to a cooler area of the grill or reduce the heat. You can also try adding a small amount of water to the grill to create steam, which will help prevent burning.
Peppers are Not Cooking Through
If the peppers are charred on the outside but still raw on the inside, move them to a cooler area of the grill and cover with a lid to trap the heat. This will help them cook through without burning.
Peppers are Sticking to the Grill
Make sure the grill grates are clean and well-oiled before placing the peppers on the grill. You can also brush the peppers with olive oil to prevent sticking.
What types of peppers are best for BBQing?
Peppers with thicker flesh, like bell peppers (red, yellow, orange, and green), poblano peppers, and Anaheim peppers, are generally best suited for grilling. Their robust structure allows them to withstand the heat without becoming overly soft or charred too quickly. They also hold their shape well, making them ideal for stuffing or slicing into larger pieces for enjoying alongside other BBQ fare.
Jalapeños, serranos, and other thinner-walled peppers can also be grilled, but require more careful attention. They can easily burn or become overly soft if not monitored closely. When grilling these thinner peppers, consider grilling them whole and briefly over indirect heat, or use a grilling basket to prevent them from falling through the grates.
What’s the best way to prepare peppers for BBQing?
First, thoroughly wash and dry the peppers. Then, depending on your preference and the type of pepper, you can choose to grill them whole, halved, or sliced. If grilling whole, poke a few small holes with a fork to prevent them from exploding due to internal pressure. For halves or slices, remove the seeds and membranes for a milder flavor; leaving them in will provide more heat.
Before placing the peppers on the grill, lightly coat them with olive oil. This will help prevent them from sticking and promote even cooking. You can also season them with salt, pepper, or your favorite spice blend. Consider adding a touch of smoked paprika to enhance the smoky flavor from the grill.
How long should I BBQ peppers, and at what temperature?
The grilling time and temperature depend largely on the type and size of the peppers, as well as your desired level of char. Generally, medium heat (around 350-400°F) is ideal. For bell peppers, grilling for 5-7 minutes per side, or until the skin is blistered and slightly charred, is usually sufficient. Poblano and Anaheim peppers may require a bit longer.
Thinner peppers like jalapeños will cook faster, so keep a close eye on them. The goal is to get some char on the skin without completely softening the pepper. Use tongs to turn the peppers frequently to ensure even cooking and prevent burning. Remember, internal temperature is less important than visual cues like skin charring and slight softening.
Should I use direct or indirect heat when BBQing peppers?
For most peppers, direct heat is preferable, especially when aiming for that characteristic charred flavor and blistered skin. Direct heat allows the peppers to quickly caramelize and develop a smoky sweetness. However, if you’re grilling thinner peppers or want a gentler cooking process, indirect heat can be a good option.
Indirect heat is particularly useful for peppers that are stuffed or require longer cooking times. By placing them away from the direct flame, you can ensure that the filling cooks through without burning the pepper exterior. You can also combine methods: start with direct heat to achieve the desired char, then move to indirect heat to finish cooking more gently.
How do I get the skin off BBQed peppers easily?
The easiest way to remove the skin from BBQed peppers is to place them in a bowl and cover it tightly with plastic wrap immediately after removing them from the grill. Alternatively, you can put them in a sealed zip-top bag. The steam trapped inside will help loosen the skin.
After about 10-15 minutes, the skin should peel off easily with your fingers. You can also use a paring knife to gently scrape off any stubborn bits of skin. Be careful not to burn yourself, as the peppers will still be hot. This process is especially helpful for bell peppers and poblano peppers, where the skin can be quite tough.
What are some good seasonings or marinades for BBQed peppers?
Simple seasonings like salt, pepper, garlic powder, and onion powder are always a good starting point. Smoked paprika is excellent for enhancing the smoky flavor of the grill. For a more complex flavor profile, consider using a chili powder blend or a Mexican-inspired spice mix.
You can also marinate the peppers before grilling to add extra flavor and moisture. A simple marinade of olive oil, lemon juice, garlic, and herbs (like oregano or thyme) works well. For a spicier marinade, add a pinch of red pepper flakes or a chopped jalapeño. Marinate for at least 30 minutes, or up to several hours in the refrigerator.
Can I BBQ frozen peppers?
While it’s possible to BBQ frozen peppers, it’s generally not recommended if you’re aiming for optimal texture and flavor. Freezing can alter the cell structure of the peppers, causing them to become softer and mushier when cooked. They may also release more water, which can hinder the charring process.
If you must grill frozen peppers, thaw them completely first and pat them dry thoroughly. This will help to minimize the excess moisture and allow them to char more effectively. Be aware that the texture may still be compromised compared to using fresh peppers. Consider incorporating them into dishes where a softer texture is acceptable, like sauces or stews.