While often these baby peppers get overlooked, something about them just makes me happy. This dish is a great way to make an exceptionally easy summer dinner that feels dressed up and festive, not to mention finger-licking good. I don’t know about you, but we keep the grill going all summer. Pair with a grilled skirt steak and an arugula salad for a perfect lunch or easy to make dinner in under 15 minutes. Toss these in a bit of olive oil, salt and pepper, blister on the grill, then toss again in olive oil, your favorite herbs, lemon and some feta. Perfection, and screams summer.
Baby Bell Pepper Salad
- 1 pound assorted baby bell peppers
- 2 Tablespoons olive oil
- Kosher salt
- Aleppo Pepper or red pepper flakes
- 1 handful of your favorite chopped herbs; we love mint and basil
- 1/2 lemon
Toss peppers in olive oil, then sprinkle with kosher salt and Aleppo pepper. Grill the peppers on high, turning until blistered and soft, about 8-10 minutes, or until done. Transfer to a bowl, toss in a glug of olive oil, a squeeze of lemon, and scatter with your favorite chopped herbs. Toss, then top with crumbled feta if desired.
Whole30/Paleo Version: eliminate Feta.
This is a lovely breakfast served with scrambled eggs.