Photo of Italian Grilled Peppers by WW

Italian Grilled Peppers

Points® value
Total Time
25 min
15 min
10 min
It’s remarkable that simply grilling peppers transforms them into something so magical, which is showcased in this easy side. This dish also makes a superb topping for sandwiches or burgers, or you can use it as part of an antipasto platter with other grilled veggies, olives, and cheese. Place the bell peppers on the grill skin sides down to let them get blistered and charred, creating a nice contrast to their sweetness, which is enhanced on the grill. Use a mix of colors for the peppers for a pretty presentation as well as flavor variation. These keep in the refrigerator for several days.


Red bell pepper

2 large, seeded, cut into quarters

Yellow bell pepper

2 large, seeded, cut into quarters

Green bell pepper

2 large, seeded, cut into quarters

Cooking spray

2 spray(s)

Table salt

1 tsp, divided

Black pepper

½ tsp, freshly ground, divided

Fresh parsley

¼ cup(s), fresh, chopped

Olive oil

2 Tbsp, extra virgin

Red wine vinegar

2 Tbsp

Jarred minced garlic

1 tsp

Fennel seeds

1 tsp, optional


  1. Preheat grill or stovetop grill pan to medium-high.
  2. Coat peppers with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Grill until lightly charred and tender, turning occasionally, about 10 minutes.
  4. Place peppers in a medium bowl; add parsley, oil, vinegar, garlic, fennel seeds (if using), remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper and toss to coat. Yields 2 pieces of pepper (1/2 a pepper total) per serving.