To prepare Cornish game hens, mix 1 tablespoon of salt, 2 tablespoons of lemon pepper, 1 tablespoon of dried basil and 1 tablespoon of poultry seasoning in a bowl. Rinse and dry 6 Cornish game hens, rub them with salt oil, and then rub salt mixture into each hen.
Preheat the oven to 375 F. Place the Cornish hens on a baking sheet with adequate space. Split 1 diced green bell pepper, 2 diced celery stalks and 1 diced onion among the cavities of the hens. Roast the hens for 60 minutes or until the juices run clear and a thermometer reads 165 F after you slide it into the thigh. Take the hens out of the oven, and cover them with a loose foil tent. Carve and serve the ends after 10 minutes of rest.
For those who prefer grilling Cornish hens, trim off the wingtips and extra fat. Cut the backbones out of the birds using kitchen shears, and then flatten out the birds with your hands. Cut out the saber bone and ribs if desired. Pat the hens dry with paper towels, and coat them with olive oil. Salt them, and set them aside until they reach room temperature. Grill them with the open sides facing down, and place a brick wrapped in foil on any hens that arc away from the surface. Leave the grill open, and cook the hens for 10 minutes. Flip them, and grill them for five more minutes or until the skin is browned. Grind black pepper over the hens, and let them rest for five minutes before serving.