Troppello’s Kitchen: Recipe for Grilled Chicken and Bell Peppers

Troppello's Kitchen at Mustard Seed Sentinel

Recipe for Grilled Chicken and Bell Peppers

by Joanne Troppello

The other day, my sister and I picked a large container full of Big Boy tomatoes, Roma tomatoes, green bell peppers, and banana peppers from our shared garden before they were ripe because the temperature was going to drop below freezing that night to around 24 degrees F. It was near the end of October and we still had some veggies growing. The cucumbers, zucchini, romaine lettuce, and yellow squash had stopped growing about a month and a half prior to that point.

I hadn’t planned on making another Troppello’s Kitchen video that night, but then decided last minute to make one. I made one about grilling chicken breast with a homemade Italian marinade and also grilling six green bell peppers.

Recipe for Grilled Chicken with an Italian Marinade and Green Bell Peppers


  • 2 Boneless, skinless chicken breasts (cut in half)

  • 6 Green Bell Peppers (cut in quarters)

  • 2 tbsp balsamic vinegar

  • 2 tbsp red wine vinegar

  • 2 tbsp marinara sauce

  • 1 tsp garlic powder

  • 1 tsp season salt

  • 1/4 cup olive oil


Troppello's Kitchen at Mustard Seed Sentinel

Turn peppers upside down on a cutting board and cut them in half. That makes it easy to pull the stem out and then take the seeds out. Cut those half pieces in half.

Troppello's Kitchen at Mustard Seed Sentinel

Trim the fat from the chicken breasts and then cut them in half. We used our indoor smokeless grill and preheated it to 450 degrees.

Once the grill is heated, use a basting brush to brush some olive oil on it. Add the chicken breasts and the pepper slices. Cook the chicken and peppers for 30-35 minutes.

Brush some olive oil first on the peppers. Then season them with the garlic powder and season salt. Lightly brush the chicken with the marinade and season them as well. After 5 minutes, turn the chicken and add marinade and seasoning to the other side. After five more minutes, turn the chicken again and then turn the peppers.

Cook the chicken and peppers for 20-25 more minutes and turn them a few more times. Keep the lid on the grill when it's cooking.

Sunflower Quest: Grilled Chicken/Green Bell Peppers - Troppello's Kitchen Ep. 4

Do you like eating grilled foods? What’s your favorite food to grill?


About the Author

Joanne Troppello at Mustard Seed Sentinel

Joanne Troppello is an author, writer, and poet. She is the publisher of the online Christian lifestyle magazine, Mustard Seed Sentinel.

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