Step 1

Wash the sweet bell peppers thoroughly. Cut each pepper in half lengthwise, from stem to tip. Remove the core, seeds, and any white pith to create clean halves.

Step 2

Lightly brush the cut sides of each bell pepper half with olive oil. This not only helps prevent sticking but also enhances flavor and charring. Sprinkle both the cut and skin sides with sea salt and freshly ground black pepper.

Step 3

Preheat your grill or a grill pan to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent the peppers from sticking.

Step 4

Place the bell pepper halves, cut-side down, on the hot grill. Grill for 4-6 minutes, or until distinct char marks appear and the peppers begin to soften. The charring adds a delicious smoky flavor.

Step 5

Flip the bell peppers to the skin side and continue to grill for another 3-5 minutes, or until the skin is slightly blistered and tender. The peppers should be soft but still hold their shape.

Step 6

Remove the grilled peppers from the grill and transfer them to a serving platter. Let them rest for a few minutes before serving to allow the flavors to meld and the peppers to cool slightly.

Step 7

Serve the grilled bell pepper halves as a smoky, sweet side dish, or use them in salads, sandwiches, or antipasto platters.