Grilled Mini Peppers
This colorful side dish couldn’t be easier to prep: Simply rinse the peppers, coat with cooking spray, and toss with the seasoning blend. There’s no need to stem, seed, or trim the peppers; they can go directly on the grill whole. And don’t worry—they won’t slip through the grates. The peppers pair well with everything from grilled chicken or fish to steak or pork tenderloin. If you have any leftover peppers, try serving them alongside scrambled eggs for breakfast; the combo is delightful. Or slice them and tuck them into tacos or sprinkle them onto pizza.
Sweet mini baby bell pepper(s)
Dried seasoning mix
2 tsp, balsamic-onion variety
- Prepare an outdoor grill to medium-high heat or heat a large grill pan over medium-high.
- Place the peppers in a large bowl. Spray with cooking spray, tossing gently to coat. Sprinkle the seasoning over the peppers and toss well to coat. Arrange the peppers on the grill rack or grill pan; close the grill lid, or tent the grill pan with foil. Grill until lightly blistered and crisp-tender, 5 to 7 minutes, turning occasionally.
- Serving size: 6 peppers