How to Cook Red, Orange & Yellow Peppers on the Grill

by Sara Ipatenco

Red bell peppers contain more lycopene than any other color pepper.

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Red, orange and yellow bell peppers are packed with vitamin C and can be grilled to create a nutritious and colorful side dish. According to Michael T. Murray, Joseph Pizzorno and Lara Pizzorno, authors of "The Encyclopedia of Healing Foods," red, orange and yellow bell peppers are sweeter versions of green bell peppers, and grilling is an effective way to bring out their flavor. Red, orange and yellow bell peppers also contain higher concentrations of nutrients than their green counterparts, so they are a healthy addition to any meal.

Wash the bell peppers in warm water and pat dry with a clean towel.

Preheat your outdoor grill to medium heat. Cut each bell pepper in half using a sharp knife. Use the knife to remove the seeds from the inside of each pepper.

Brush each bell pepper on both sides with olive oil using a basting brush. Place the olive oil coated bell peppers cut side up on a plate. Sprinkle with sea salt and black pepper. Use a pair of tongs to flip the bell peppers over and sprinkle the other sides with sea salt and black pepper.

Use tongs to carefully place each bell pepper, cut side down, on the hot grill. Close the lid tightly and cook for 4 to 5 minutes. Flip the bell peppers over and grill for 3 to 4 minutes more, or until browned and soft.

Remove the bell peppers from the grill with the tongs and arrange on a serving platter. Garnish with fresh basil leaves and serve hot.


  • Experiment with herbs and spices to create bolder flavors for your grilled bell peppers. Red pepper flakes will create a spicy flavor, while thyme or rosemary will create a more savory side dish. Try garnishing the bell peppers with different fresh herbs, such as dill or oregano, for a different flavor. Make a nutritious vegetarian meal by slicing the roasted bell peppers and tossing with cooked angel hair pasta, a splash of white wine and a teaspoon of capers. Try slicing the bell peppers and tossing with other roasted vegetables, such as potatoes, green beans or Brussels sprouts for another healthy vegetarian meal.


  • "The Encyclopedia of Healing Foods"; Michael T. Murray, Joseph Pizzorno and Lara Pizzorno; 2005
  • "How to Cook Everything: 2,000 Simple Recipes for Great Food"; Mark Bittman and Alan Witschonke; 2008

Photo Credits

  • Hemera Technologies/PhotoObjects.net/Getty Images

About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.