Smoky Spanish Grilled Bell Peppers with Sea Salt

Introduction

There is something undeniably magical about Spanish tapas culture—simple, high-quality ingredients transformed by fire and salt into a culinary masterpiece. This recipe for Spanish Grilled Bell Peppers captures that rustic essence, taking vibrant mini sweet peppers and giving them the royal treatment on the flat cooktop of your Arteflame grill. It is not just a side dish; it is an experience that transports you straight to a bustling plaza in Madrid on a warm summer evening. By blistering the skins until they are charred and tender, we unlock a depth of natural sweetness that contrasts perfectly with the savory crunch of flakey sea salt.

Whether you are hosting a backyard barbecue or looking for a healthy, keto-friendly appetizer to impress your guests, these blistered peppers are the ultimate crowd-pleaser. The high heat of the grill grate or the flat top allows the peppers to cook quickly, retaining their juiciness while developing that signature smoky flavor. Requiring only three main ingredients and minimal effort, this dish proves that the best food is often the least complicated.

Ingredients

• 1 lb (450g) Mini Sweet Peppers (whole, washed, and dried)
• 2 tbsp Extra Virgin Olive Oil (plus more for drizzling)
• 1 tbsp Coarse Sea Salt (Maldon or Fleur de Sel recommended)
• 1/2 tsp Freshly Cracked Black Pepper (optional)
• 1 Lemon (cut into wedges for serving)

Instructions

Step 1: Prep the Grill and Peppers

1. Start by firing up your Arteflame grill. You want to establish a medium-high heat on the flat cooktop surface. This ensures a quick sear that blisters the skin without turning the peppers into mush.
2. While the grill is heating, thoroughly wash and dry the mini sweet peppers. It is crucial that they are completely dry so they roast rather than steam.
3. In a large mixing bowl, toss the whole peppers with the extra virgin olive oil until they are evenly coated and glistening.

Step 2: Grill the Peppers

1. Place the oiled peppers directly onto the hot flat cooktop of the grill. You should hear an immediate sizzle.
2. Allow them to cook undisturbed for about 2 to 3 minutes until the skins begin to blister and char dark brown or black in spots.
3. Using tongs, rotate the peppers occasionally. Continue grilling for roughly 8 to 10 minutes total, ensuring all sides get a nice char and the flesh becomes tender and slightly collapsed.

Step 3: Season and Serve

1. Remove the peppers from the grill and transfer them immediately to a serving platter.
2. While they are still piping hot, generously sprinkle the coarse sea salt over them. The heat helps the salt adhere to the blistered skins.
3. Finish with a final drizzle of fresh olive oil and a squeeze of fresh lemon juice if desired. Serve immediately while warm.

Tips

Mastering these Spanish grilled peppers comes down to heat management and confidence with the char. Do not be afraid of the black spots on the pepper skins; this "blistering" is essential for the authentic smoky flavor profile that characterizes classic tapas. If you are using an Arteflame, place the peppers closer to the center grate for faster blistering, or move them toward the outer edge if they are darkening too quickly before softening.

Another pro tip is to prioritize the quality of your finishing salt. Since this recipe relies on so few ingredients, the salt you use matters immensely. Avoid standard table salt, which is too salty and lacks texture. Instead, opt for a flaky sea salt like Maldon or Fleur de Sel. These large crystals provide a delightful crunch that bursts on the palate, creating a perfect textural counterpoint to the soft, sweet flesh of the roasted peppers.

Variations

While the classic recipe of peppers, oil, and salt is perfection on its own, it also serves as a wonderful canvas for culinary creativity. You can easily adapt this dish to suit different flavor profiles or match the theme of your main course. Whether you want to add a spicy kick or a savory umami depth, small tweaks can completely transform the final result. Here are a few ways to elevate your grilled peppers:

• Garlic Lover's Style: Toss the peppers in minced garlic and oil before grilling, or sprinkle garlic powder immediately after they come off the heat.
• Spicy Kick: Add a pinch of red chili flakes or cayenne pepper to the olive oil before tossing the peppers for a subtle heat.
• Balsamic Glaze: Drizzle a high-quality thick balsamic glaze over the finished peppers for a sweet and tangy finish.
• Cheesy Delight: Grate fresh Manchego or Parmesan cheese over the hot peppers just before serving for a savory melt.
• Herbaceous: Toss with fresh chopped parsley or basil right before serving for a burst of fresh color and flavor.

Best pairings

These Spanish grilled bell peppers are incredibly versatile and can hold their own alongside robust main courses or serve as the star of a vegetarian spread. Their sweetness cuts through rich, fatty meats, making them an ideal companion for a heavy barbecue lineup. For a truly authentic Spanish experience, serve them as part of a tapas spread alongside olives, Marcona almonds, and crusty bread dipped in tomato pulp.

When considering proteins, these peppers pair magnificently with a grilled Ribeye steak or lamb chops, as the smoky char mirrors the sear on the meat. They are also delicate enough to serve next to grilled octopus or shrimp. For beverage pairings, a glass of chilled Albariño wine complements the sweetness of the peppers, while a medium-bodied Rioja stands up well to the smokiness of the char.

Conclusion

Simple, elegant, and bursting with flavor, these Spanish grilled bell peppers are a testament to the beauty of outdoor cooking. By utilizing the intense heat of the grill, you transform a humble vegetable into a smoky, sweet delicacy that rivals any restaurant appetizer. It is a recipe that invites you to slow down, enjoy the process of cooking over fire, and savor the natural flavors of good produce.

Whether you are a seasoned pitmaster or a weekend griller, this dish is an essential addition to your repertoire. It requires minimal preparation but delivers maximum satisfaction. So, next time you fire up the grill, throw on a handful of these mini peppers, sprinkle them with good salt, and enjoy a taste of the Mediterranean right in your own backyard.