Grilled Bell Peppers Try grilling the pepper whole and drizzle it with olive oil and sprinkle with balsamic vinegar and salt. Turn it every five minutes until it is evenly charred on all sides. Remove it from the grill and place in a paper bag and close tightly so skin will steam off. Then you can remove the pepper from the bag and peel away any charred skin. You can then cut off the tops and remove the seeds before using the pepper as a garnish, side dish, or meat topping. We wish you good grilling.