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Charred Red and Yellow Peppers — recipe

Recipes

Vegetables

BBQ

Everyday BBQ

Charred Red and Yellow Peppers

A simple, colourful side of red and yellow peppers, grilled directly over hot coals until tender and lightly charred for a classic smoky flavour.

Prep: 5 minCook: 15 min4 servingsEasy

Serves:

4

Ingredients

halved and deseeded

halved and deseeded

to taste

to taste

Health Notes

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smokeandsoil.com/recipes/charred-red-and-yellow-peppers

Charred Red and Yellow Peppers

by L Field

Prep

5 min

Cook

15 min

Total

20 min

Serves

4

Level

Easy

Method

BBQ

Ingredients

Ingredients

2Sweet Pepperhalved and deseeded

2Sweet Pepperhalved and deseeded

2 tbspOlive Oil

Saltto taste

Black Pepperto taste

Method

Peppers are an excellent source of vitamins A and C, and grilling is a low-fat cooking method.

Notes

For a deeper smoky flavour, add a chunk of smoking wood to the coals.
Ensure the grill is sufficiently hot before adding the peppers to achieve a good char without overcooking them.

Seasonal Variations

Use any colour of sweet pepper.
Add sliced onions to the grill alongside the peppers.

Nutrition (per serving, estimate)

95

kcal

2g

protein

12g

carbs

5g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

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How did it turn out?

Date cooked

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Quick Reference

Prep: 5 min
Cook: 15 min
Total: 20 min
Serves: 4
Difficulty: Easy
Method: BBQ

Tags

BBQ friendlyWeeknightSummerCharredGluten FreeDairy Free

Equipment

accessory

Grill basket (veg/fish)

A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.

grill

Gas BBQ

A gas BBQ is the go-to for anyone who values speed, control, and consistency in their outdoor cooking. It fits perfectly with the Smoke & Soil ethos by allowing you to focus on clean, whole-food cooking without fuss. While it lacks the natural smoky flavour of charcoal, you can easily add depth with a smoker box filled with wood chips. This means you can have the best of both worlds: quick, reliable heat and subtle smoke notes that complement your homegrown or seasonal ingredients. Using a gas BBQ well means understanding its strengths and limitations. Preheating with the lid closed for 10 to 15 minutes is essential to achieve that proper searing heat which locks in juices and creates flavourful crusts. Medium heat settings give you more control than blasting everything on high, reducing the risk of burnt food and flare-ups. This approach encourages thoughtful cooking rather than rushed charring, aligning with the brand’s no-nonsense, quality-first approach. Practicality is key with a gas BBQ. It’s perfect for fast weeknight meals or when you want consistent results without the unpredictability of charcoal. You can experiment with indirect heat zones for slow cooking or use direct heat for quick searing. The simplicity of adjusting temperature on the fly means you spend less time managing the fire and more time enjoying the food and company. This reliability makes it a valuable tool for anyone serious about everyday BBQ that respects ingredients and flavour.

grill

Kettle BBQ

The kettle BBQ is the quintessential all-rounder for British back gardens and patios. Its design allows it to function as both a direct grill and a convection oven, making it incredibly versatile for everyday BBQs. At Smoke & Soil, we value equipment that supports clean, whole-food cooking over fire and the kettle fits perfectly into this ethos. Its ability to maintain steady temperatures with the lid closed means you can slow-cook seasonal vegetables or roast joints with ease, while opening the lid transforms it into a classic open-flame grill for quick searing. Understanding how to control airflow through the vents is crucial to mastering the kettle BBQ. The bottom vents regulate oxygen to the coals, controlling heat intensity, while the top vent manages smoke and temperature by allowing hot air to escape. This simple but effective system lets you create two-zone setups for different cooking methods simultaneously. For example, sear your meat over direct heat then move it to the cooler side for gentle finishing. This flexibility is why the kettle remains the go-to cooker for both beginners and seasoned pitmasters. Practical use of the kettle BBQ means respecting its strengths and limitations. Always wait until the coals are fully ashed over and glowing before adding food, ensuring consistent heat and avoiding flare-ups. Resist the temptation to spread coals evenly across the base; instead, bank them to one side for indirect cooking options. Using the lid properly turns your grill into an oven, locking in moisture and flavour. This approach aligns with Smoke & Soil’s no-nonsense philosophy: get the fundamentals right, work with the fire, and let your ingredients shine.

tool

Chimney Starter

A chimney starter is one of the simplest yet most effective tools for reliably lighting charcoal. It fits perfectly with the Smoke & Soil ethos by enabling clean, whole-food cooking over fire without the fuss of chemical starters or unreliable lighting methods. The chimney starter uses natural airflow and the heat of the firelighters beneath to ignite charcoal evenly and quickly. This means your coals are ready to cook on in around 15 to 20 minutes, giving you a consistent base of heat for your BBQ or fire-cooking session. Using a chimney starter also helps you control your fire better. Because you light your charcoal in a contained, vertical space, you avoid the uneven starts and wasted fuel common with other methods. This control means you can focus on the food and the cooking process rather than struggling to get your fire going. It also encourages a more sustainable approach by reducing the need for excessive firelighters or lighter fluid, aligning with our focus on clean, natural cooking. Practically, the chimney starter is straightforward to use but benefits from a few key habits. Always use it on a non-flammable surface such as concrete or the grill grate, as the base gets very hot. Do not rush the process by dumping the coals before they are fully lit; wait until you see flames licking over the top of the chimney. Half-filling the chimney is usually enough for direct grilling, so avoid overfilling which can lead to inconsistent heat. And finally, use enough firelighters underneath to get a strong, steady flame going quickly. Two sheets of newspaper or two natural firelighters are a good baseline.

tool

Long Tongs

Long tongs are an essential tool for anyone serious about fire cooking and BBQ. They provide the reach and control necessary to handle food and coals safely over open flames or hot grills. At Smoke & Soil, we believe in equipment that lasts and performs without fuss. Investing in a quality pair of long tongs means you avoid the frustration and hazards of using inadequate tools. They allow you to turn meat gently, move embers with precision, and handle vegetables without bruising or damage. This fits perfectly with our ethos of clean, whole-food cooking where the integrity of ingredients is respected. Using long tongs correctly is about finesse as much as function. Avoid the common mistake of gripping too tightly and crushing your meat, which squeezes out precious juices and ruins texture. Instead, think of the tongs as an extension of your hand, applying just enough pressure to hold and turn food confidently. Their length keeps your hands safe from heat and flare-ups, which is vital for a calm, controlled cooking process. The ability to move coals or embers also means you can manage your fire with ease, maintaining the right temperature zones for indirect or direct cooking. Practicality is key. Look for stainless steel models with a good locking mechanism for storage. This prevents the spring from bending or loosening over time. A well-made pair will be dishwasher-safe, but regular checks on the hinge tension ensure they stay responsive and reliable. Long tongs are not just a tool, they are a partner in your BBQ journey, helping you cook with confidence and respect for your ingredients and fire.

Fuel

lumpwood

Lumpwood Charcoal

Techniques

Grilling Vegetables (Direct vs Indirect)Direct Heat Grilling

Written by

L Field

Sauces & Rubs

Salsa Verde

The Italian herb sauce — sharp, green and punchy. The natural partner to grilled fish, roast vegetables, and anything that needs cutting through. Properly made with capers, anchovies and Dijon mustard.

10 min4 servingsEasy

prep

1

Prepare the Peppers

Toss the pepper halves in a bowl with the olive oil, ensuring they are lightly coated. Season generously with sea salt flakes and freshly ground black pepper. This simple preparation is all that is needed to enhance their natural sweetness on the grill.

5 min

2

Grill the Peppers

Place the pepper halves directly over the hot coals, skin-side down. Grill for 10-15 minutes, turning occasionally, until the skins are blackened in places and the flesh is tender. The char adds a smoky depth, but be careful not to let them burn completely.

15 min

3

Rest and Serve

Remove the peppers from the grill and let them rest for a few minutes. You can peel the skins off if you prefer a softer texture, or leave them on for a more rustic feel. Serve warm as a side dish.

Notes

For a deeper smoky flavour, add a chunk of smoking wood to the coals.
Ensure the grill is sufficiently hot before adding the peppers to achieve a good char without overcooking them.

Health Notes

Peppers are an excellent source of vitamins A and C, and grilling is a low-fat cooking method.

Seasonal Variations

Use any colour of sweet pepper.
Add sliced onions to the grill alongside the peppers.

Nutrition

Per serving (estimate)

95

kcal

2g

protein

12g

carbs

5g

fat

Grounded fire cooking for everyday life. Grow it. Cook it. Eat well. Do it properly.

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