Wash and dry off the peppers, then remove the tops of the peppers using a sharp knife and cutting board. Make an incision less than half an inch down from the top of the pepper and carefully cut all the way around until the top of the pepper comes off (kind of like a hat).

Slice each bell pepper in half from top to bottom and remove any seeds with your fingers and discard them.

Place the prepared bell pepper halves in a large bowl. Measure out the oil and kosher salt and pour both over the bell peppers. Rub the oil and salt over the peppers and make sure all of them are covered.

Heat the grill to medium high heat (roughly 400 degrees F) and place the peppers on the grill using a pair of tongs. Close the lid and cook the peppers for 4 minutes on the first side.

Then open the lid and check for charring (black marks from the heat). If there are no char marks they may need another minute or two to cook. If they're starting to char, use the tongs to flip the peppers over on the other side and cook for an additional 2 to 4 minutes, until they're cooked through but not flimsy from being overcooked. The bell peppers should still have a bit of crispness to them.

After the peppers have cooked, take them off the grill and serve immediately!