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Grilled Peppers

Grilled B.C. Peppers

  • Total Time: 30 minutes
  • Yield: 2 cups of roasted peppers 1x


  • 6 combination of purple, yellow and green B.C. peppers
  • 3 cloves of garlic hearts removed and minced
  • 3 tbsp of cold pressed extra virgin olive oil
  • Sea salt and fresh cracked black pepper to taste
  • 1 tsp of fresh parsley chopped


  1. Wash and dry peppers.
  2. Heat barbecue to 450 degrees F.
  3. Place peppers on grill and cook till all sides are charred a bit and pepper has softened.
  4. Place cooked peppers into a stainless steel bowl and cover with plastic wrap.
  5. When peppers have cooled a bit peel of charred skin and clean seeds out of the insides.
  6. Cut peppers into 1/4 inch slivers and place in a bowl.
  7. Add olive oil, minced garlic, salt and pepper.
  8. Sprinkle in freshly chopped parsley.
  9. Give it a good toss to distribute the oil and seasoning well throughout.
  10. Ready to serve.
  11. Enjoy!


If you want to preserve the roasted peppers, place peppers in a jar and top with a good quality olive oil. Place lid on tight and put in fridge.

If you don't have B.C. (Brittish Columbia, Canada) peppers use whatever is available to you.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
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