Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
These grilled peppers are quick and easy to make! Whether you use them to top a salad, top your grilled brats or hot dogs or use as a side dish, the sweetness and char from grilling is perfection in every bite.
– 6 count NatureSweet® Super Sweet Italian Long Peppers – 1/3 Cup Extra Virgin Olive Oil – 1 Clove Garlic Minced – 3 Tablespoons Fresh Chopped Parsley – 2 Tbsp. Capers – 1 tsp salt – 1 tsp pepper
Step 1 Wash and dry the peppers. Heat up the grill, and place the whole peppers on once it is hot.
Step 2 Cook, turning often, until the skin is blackened and blistered, about 5 minutes each side. Place them in a plastic bag and let sit for 10 to 15 minutes.
Step 3 Cut the peppers in half, removing the core and membranes. Cut into the size of strips you desire (or leave halved).
Step 4 Place the peppers in a bowl with the minced garlic, salt and pepper, capers, parsley and enough oil to lightly coat.