If you search through the blog’s recipe index, it quickly becomes obvious that grilling and smoking are my favorite ways to prepare peppers. Sure, raw peppers add a crisp, sweet flavor to everything from salads to summer rolls. But quickly cut free their cores and place them on a hot grill, and you have an immediate upgrade to salsas, sauces, kebabs, black bean burgers, and even canning projects. Set them on a grill over low heat and smoking woodchips, and you can smoke chilies until they are dry enough to store for winter use or just enough to puree them into my favorite chili paste.

For many of these uses, I’m grilling bumper crops of peppers until I run out of coals. But you can enjoy the same intense flavor with just a pepper or two for a weeknight meal. Better yet, make room for just a little extra veg and you can prep two meals at once. I lean toward pasta on the grilling night: I multitask by cooking the pasta while I’m prepping or monitoring the grill, and then I make a creamy sauce base while I’m waiting for the peppers to cool enough to peel. The next night, all I need to do is chop up the grilled veg before stirring it into batter for savory pancakes.
Learn to make Creamy Grilled Bell Pepper Pasta and Grilled Pepper Pancakes with Goat Cheese