Yesterday, I mentioned that my spouse wanted me to grill peppers, so tonight I did.  And it was way easier than I thought it would be.

I wore surgical gloves to seed and stem them, mainly for last week’s jalapenos!  It is no fun when you rub your eye, or any other sensitive area, after working with hot peppers without protection, if you know what I mean…. 😉

Then I got the gas grill nice and hot – about 400 degrees.  Thankfully, we still had propane!  Nothing like running out of gas for the grill to make dinner fashionably late ….

After scraping and oiling the grates, I put the peppers skin side down and grilled them with the cover closed for about 5-6 minutes, then turned them over and grilled for about 4 more minutes.

After removing them from the grill, you can put them in a closed bag to cool and it is supposed  to be easier to peel off the charred skins.  I haven’t tried yet today, but in the past I have decided that if they don’t come off easily, it isn’t worth removing the skins.  Small peppers like these don’t leave a lot of flesh behind.

Happy Husband!  🙂  He likes to eat them straight.  I like to chop them into salads or put them on sandwiches.  The kids just don’t like them.  Too bad for them; that means more for the rest of us!