Grilled BellaFina Peppers
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grill (I love my Weber Summit)
Skewers (I used extra wide skewers, but any size will work)
1 pound mini sweet peppers
1 tablespoon olive oil
1/2 teaspoon zatar seasoning (or your favorite dried herb seasoning)
1/2 teaspoon kosher salt
Set the grill for direct medium heat
Preheat the grill, brush it clean, then set it up for direct medium heat. For my Weber gas grill, I preheat it with all burners on high for 15 minutes, brush the grate clean with a grill brush, and turn the burners down to medium.
Skewer the peppers
While the grill is preheating, skewer the peppers. Brush both sides of the peppers with a thin coat of olive oil and sprinkle with the zatar seasoning and salt.
Grill the peppers
Put the pepper skewers on the grill over direct medium heat. Grill with the lid closed until the peppers are blackened in spots on the bottom, about 4 minutes. Flip the skewers, and grill the other side until blackened in spots, about 4 more minutes. Remove to a platter.
Remove the peppers from the skewers and serve. (Grab them by the stem end and bite in. I eat around the seed pod in the middle; my wife eats everything except the stem.)
Adapted from dadcooksdinner.com