Clean Eating Barbecued Bell Pepper Recipe

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This bell pepper recipe is perfect for summer grilling!

If you end up with a ton of bell peppers from the garden this year (or even just find a good sale on them at the store!), you have to give this recipe a try. It’s easy summer grilling and the flavor makes a great side dish for just about any main course.

A white plate holds some red and yellow bell peppers with garlic cloves sitting on top from this Clean Eating Barbecued Bell Pepper Recipe.

I’ve been doing a lot of barbecue recipes lately, and for good reason. No oven can compete with the flavor that a barbecue gives vegetables. It’s absolutely unparalleled in my world.

So I barbecue often in the summer months and even long into fall. That’s one of the many blessings of California weather. Many, many months for using the grill. And the more I use it, the better I get at using it. Funny how that works, but I’m not arguing. Plus, I can always count on Mini Chef eating his veggies when they’ve been cooked on the grill. So it’s a win-win.

These peppers are sweet and flavorful, so if you’re trying to get your own kids to eat more veggies, this may be a good one to try. But if you are cooking them specifically for children, then I would back off of the cumin just slightly. Use 2 tsp. instead of 1 tbsp. It’s a little milder for their little taste buds.


If you have some peppers that are a little past their prime, the first thing to do is check them for mold. If there is no mold, but their skin is a little wrinkly, then they are still safe to eat.

  • Moldy pepper = garbage.
  • Wrinkly pepper – barbecue.


If you have a ton of bell peppers and need to use them up, here are all my recipes with bell peppers in them!



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A white plate holds some red and yellow bell peppers with garlic cloves sitting on top from this Clean Eating Barbecued Bell Pepper Recipe.

Clean Eating Barbecued Bell Pepper Recipe

A delicious way to use up your bell pepper harvest this summer!
Print Pin Rate
Course: Barbecue, Side Dish, Vegetables
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 106kcal
Author: The Gracious Pantry


  • 6 medium bell peppers (red, yellow and orange)
  • 1 tbsp. ground cumin
  • 1 tbsp. olive oil
  • 10 whole garlic cloves


  • Place all ingredients in a large, food-safe bag and shake to coat the peppers well.
  • Cook in a bbq pan or foil packet on the grill until cooked to your liking.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 106kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 453mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5635IU | Vitamin C: 229mg | Calcium: 51mg | Iron: 3.2mg
Recipe from the Gracious Pantry archives, originally posted 7/6/12.

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  1. These look delicious! Is it better to keep the garlic whole instead of chopping it up?

    1. graciouspantry says:

      Either way. I just got lazy.

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