🌶️ Charred Garlic Green Peppers with Sesame
Prep Time 10 minutes
Cook Time 15–20 minutes
Total Time 25–30 minutes
Servings 4–6
🛒 Ingredients
- 10–12 fresh green peppers (Anaheim, Italian frying peppers, or similar)
- 4–5 cloves garlic, finely minced
- 3 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1–2 tablespoons sesame seeds
- ½ teaspoon chili flakes, optional
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley or cilantro, optional
👩🍳 Instructions
1. Prepare the peppers
Wash the peppers and dry them thoroughly. Leave them whole, including the stems. Make 1–2 small slits in each pepper so steam can escape while cooking.
2. Make the seasoning
In a small bowl, combine:
- Olive oil
- Minced garlic
- Salt
- Cumin
- Black pepper
- Paprika
- Chili flakes
Mix well.
3. Coat the peppers
Place the peppers in a large bowl and pour the seasoned oil over them. Toss until every pepper is lightly coated.
4. Char the peppers
Grill method:
Heat a grill or grill pan over medium-high/high heat. Place the peppers directly on the hot surface. Cook for about 3–5 minutes per side, turning frequently, until they become tender and heavily blistered with dark char marks.
Oven method:
Arrange the peppers on a baking sheet. Roast at 450°F (230°C) for about 15–20 minutes, turning halfway through, until softened and charred.
5. Add sesame
While the peppers are still hot, sprinkle them generously with sesame seeds.
For extra flavor, toast the sesame seeds in a dry skillet for 1–2 minutes before adding them.
6. Finish with lemon
Transfer the charred peppers to a serving plate. Drizzle with the remaining garlic oil and finish with fresh lemon juice and chopped parsley or cilantro.
7. Serve
Serve warm or at room temperature with crusty bread, grilled meats, rice, couscous, or as part of a mezze-style spread.
⭐ Tips for the Best Charred Peppers
- Don’t overcrowd the pan—the peppers need direct heat to blister properly.
- Let them get genuinely charred; those dark spots are where the smoky flavor comes from.
- Use olive oil generously for tender, glossy peppers.
- For a stronger garlic flavor, add a little fresh minced garlic after cooking rather than cooking all of it.
- A splash of lemon juice at the end balances the smoky, savory flavor beautifully.
🔥 Easy Variation
For a more Moroccan-inspired version, add ½ teaspoon cumin + ½ teaspoon coriander + a pinch of cayenne and finish with lemon juice and fresh cilantro.