Chef Megan Mitchell

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Grilled Baby Peppers with Lemon and Feta

  • Serves: 6
  • Complexity: easy
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Grilled Baby Peppers with Lemon and Feta


  • 2 pounds baby bell peppers, (orange, yellow & red)
  • Vegetable oil, for drizzling
  • 2 tsp. kosher salt
  • 1 tsp. freshly cracked black pepper
  • 1 lemon, halved
  • 4 ounces feta, crumbled
  • 3 tbsp. basil, chopped


  1. In a bowl toss the peppers with a drizzle of vegetable oil and a sprinkle of salt and pepper.

  2. Preheat the grill to medium high heat (375F). Clean the grates.

  3. Add the peppers to the preheated grill, or grill basket if using, and grill for 13-15 minutes flipping and turning every couple of minutes until charred and softened. 

  4. Remove from grill, place in a large bowl and toss with lemon juice, feta crumbles and basil.

    Serve warm.

    Recipe Courtesy of Megan Mitchell

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