Charcoal-Grilled Bell Peppers on the BBQ
Tasty and aromatic! A perfect addition to grilled meat. Marinated bell peppers, baked over charcoal on a grate, are an ideal way to complement meat dishes. Quick and delicious, and they can also be served as an independent side dish.
Updated : 03 December, 2025
Easy
About 20 min.
Ingredients
500 grams
Bell pepper
5 tablespoon
Vegetable oil
to taste
Salt
1 teaspoon
Ground pepper mix
0.5 teaspoon
Dried oregano
0.5 teaspoon
Garlic powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook peppers over charcoal on the barbecue? Which peppers are best to use? Small, elongated bell peppers are ideal. Rinse the peppers thoroughly and dry them with a kitchen towel.
Step 2
On each pepper, make a few pricks with a fork or toothpick in several places. This is needed so the peppers marinate better.
Step 3
Put the peppers into a plastic bag (this makes marinating easier). Add a pinch of salt, a mix of ground peppers, garlic powder, and a little dried basil or oregano. In general, the seasonings can be any you like. Add vegetable or olive oil.
Step 4
Close the bag and mix everything very well so that each pepper is evenly coated with the marinade. Leave at room temperature for a while. Peppers marinate very quickly; sometimes 5-10 minutes are enough, but you can leave them in the bag for longer if you wish.
Step 5
Light the barbecue. When the wood burns down and you have hot coals, you can move to the next step.
Step 6
Place the grill rack over the coals. When it heats up, lay the peppers on it to roast.
Step 7
Keep turning the peppers constantly and cook them to your desired degree of doneness. They cook very quickly, but the time depends on how strong the heat in your barbecue is and on the pepper variety.
Step 8
Transfer the cooked peppers into a deep bowl and cover with a lid. Leave them like this for 5-10 minutes. During this time the peppers will become soft. At this stage you can remove the skin from the peppers if you like. I don’t always do this. If the skin hasn’t burned much, I usually leave it. Burnt skin comes off very easily after the peppers have rested under the lid.
Step 9
Fragrant and very tasty BBQ peppers are ready. Serve and enjoy!
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