4 Servings 7 min Cook
3 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
2 Tbsp Olive Oil
1/2 Tsp Salt
1/4 Tsp Pepper
1/2 Cup Parsley
Prepare outdoor grill for covered direct grilling on medium.
Cut each pepper lengthwise into quarters; discard stems and seeds.
In medium bowl, toss peppers with oil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
Place peppers, skin side up, on hot grill rack.
Cover grill and cook peppers 4 to 5 minutes or until beginning to soften.
Turn peppers over; cover and cook 3 to 4 minutes longer or until slightly charred.
As peppers are done, return to same bowl.
Add parsley and toss to coat.
