Marinated Mini Bell Peppers

Marinated mini bell peppers recipe is so easy. No slicing, no dicing, no seeding. And, you can make them a full week or more in advance of your party. These marinated mini bell peppers make a vibrant and impressive side dish and features all the colors of Fall. They last for at least a couple of weeks in the refrigerator so you can definitely make these marinated peppers ahead of time.  This recipe comes from my friend Natalya’s new blog; Mom’s Dish; thank you so much for sharing this great recipe!

Ingredients for Marinated Mini Bell Peppers:

1.5 lb mini bell peppers (one bag from Costco)
2 Tbsp oil to sauté
1 cup chopped parsley divided
1 cup chopped dill divided
6 pressed garlic cloves
6 Tbsp sugar
2 Tbsp salt
1¼ cup white vinegar
1 cup cold water

marinated-bell-peppers

How to Make Marinated Mini Bell Peppers:

1. Mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 Tbsp of sugar, & 2 Tbsp of salt. It seems like a lot of sugar, but it is the right amount. And you won’t be drinking the marinade (I hope). Set the marinade aside.

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2. Thoroughly wash mini bell peppers and dry them with paper towels.

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3. Heat 2 Tbsp of olive oil in a large skillet over medium to medium/high heat. Place dried bell peppers on the skillet and saute them for 7-10 minutes until golden on the sides, tossing them around every couple minutes. Beware of oil splatter, use oil splatter guard or a lid. Remove sauteed bell peppers from the skillet and let them cool.

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4. You can use either a 1/2 gallon jar or any similar-sized lidded container and place ½ cup of chopped parsley along with ½ cup of chopped dill on the bottom of the dish. Tightly pack bell peppers in to the jar.

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5. Pour the marinade over the bell peppers and top them with the remaining parsley and dill. Cover jar with lid and marinate 24 hours in the refrigerator before serving. We put a small cup inside the jar to help keep the bell peppers submerged.

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Marinated Mini Bell Peppers

5.0 from 4 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $8-$10
Serving: 8-10

Ingredients

  • 1.5 lb mini bell peppers (one bag from Costco)
  • 2 Tbsp oil to sauté
  • 1 cup chopped parsley divided
  • 1 cup chopped dill divided
  • 6 pressed garlic cloves
  • 6 Tbsp sugar
  • 2 Tbsp salt
  • 1¼ cup white vinegar
  • 1 cup cold water

Instructions

  1. For the marinade, mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 Tbsp of sugar, & 2 Tbsp of salt. Stir until sugar dissolves then set aside.
  2. Wash and dry mini bell peppers.
  3. Heat 2 Tbsp oil in a large skillet over medium heat. Saute peppers until sides look golden (8-10 min). Beware of oil splatter, use oil splatter guard or a lid. Remove peppers from the skillet and let them cool.
  4. Place ½ cup of parsley, ½ cup of dill on the bottom of a ½ gallon jar (or similar container). Tightly fill it with peppers.
  5. Pour marinade over the bell peppers and finish with remaining herbs on top Cover jar with lid and marinate 24 hours in the refrigerator before serving. We put a small cup inside the jar to help keep the bell peppers submerged.

Final Final Picmonkey Hashtag bannermarinated-mini-bell-peppers-3

Everyone who tries this marinated mini bell peppers recipe, loves it! It’s incredibly tasty and gets rave reviews everywhere it goes. I hope you all love it too. It’s definitely worth discovering!

Read comments/reviewsAdd comment/review

  • Lori A
    May 27, 2017

    Hi there! I’m eager to try but don’t have a jar. Can I use a glass bowl w a tight lip cover? Or Tupperware? Thanks! Reply

    • Natasha
      natashaskitchen
      May 29, 2017

      Yes absolutely! Either of those two options will work 🙂 Reply

  • Nina
    May 5, 2017

    Hi Natasha. I made this not long ago and my family and friends including myself really liked it. So I made it again. Thank you for this amazing recipe. Reply

    • Natasha's Kitchen
      May 6, 2017

      You’re welcome Nina! I’m happy to hear that! Thank you for sharing 🙂 Reply

  • Kitti
    May 1, 2017

    I made these yesterday… sooo easy to throw together! An impressive and tasty recipe that’s a welcome addition at any potluck. They do wilt quite a bit and if I had known how much they shrink I would’ve made a double or triple batch… next time! Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      I hope you love the recipe! Yes, bell peppers do shrink somewhat when they soften. Reply

  • Nina
    March 28, 2017

    Hi Natasha. I made these peppers and they look very good and I hope they turn out good, but do we need to put them in the refrigerator for them to marinate? Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Nina, I think they would be fine at room temperature while marinating because the syrup preserves them but we do keep them refrigerated while marinating and definitely afterwards. I will add that note to the recipe. Thanks Nina! Reply

  • Natalya
    November 24, 2015

    I make these anytime I make potatoes and chicken! Which is all the time. hahah! And making these for Thanksgiving too! Great taste and full of flavor. Thanks for the recipe!!! Reply

  • oksana
    July 20, 2015

    Hi natasha, I marinated peppers last night and today they just don’t taste great. Somewhere I messed up. The peppers are a little crunchy so maybe I didn’t Sautee them enough? Do you have any ideas how to fix them once they’ve been marinated for 24 hrs? Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      I would say let them marinate another day. They only get better in flavor as they sit. It’s possible they may not have been sauteed enough. Reply

  • Niko Usmanova
    March 28, 2015

    I made 2 jars of this!! They are delicious! I served them to my friends who came over to my house today and they loved it!! They were asking for the recipe and I sent your blog link to them!! Thank you so much Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      March 28, 2015

      Thank you so much for the awesome review and for sharing the recipe with your friends. You’re awesome! 🙂 Reply

  • Lena
    January 9, 2014

    Hi Natasha,
    Thank you so much for such a yummy recipe. I am not a canning fan but decided to try these and they turned out very delicious. I do have a couple of questions: 1. my peppers became flat and did shrink in size I wonder if I over fried them because they lost its original form and did not look even close to your picture 🙂 ? 2. Can I use this marinade for another batch?
    Thanks! Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      You probably over-fried them since they were still pretty firm for me. I haven’t tried re-using the marinade but I suppose it’s possible to re-use it once. You might taste it to make sure it hasn’t lost some of it’s zesty flavor 🙂 Reply

  • yelena
    October 10, 2013

    Hi Natasha, I am wondering if those bell peppers can be stored in jars for winter with the marinade in them or they have to be served within several days? Thank you Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      Peppers will last in the fridge for few weeks, but this recipe is not designed for canning. Reply

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