This Marinated mini bell peppers recipe is so easy. There is no slicing, no dicing, no seeding required. You can make these mini sweet peppers a full week or more in advance so they are perfect for parties.
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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!
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Watch the Video Tutorial and Print the Recipe below.
Ingredients for Marinated Mini Bell Peppers:
- Where to Buy Mini Sweet Peppers: Costco sells 1 1/2 lb bags of mini peppers and most grocery stores carry then in 1 to 2 lb bag sizes.
- Rinse and dry the peppers thoroughly since water on the peppers can cause splatter while cooking. No other prep is required for mini peppers.
- We use equal parts dill and parsley (1 cup each before chopping). If you have more parsley than dill, or vice versa, it will still work well.
Bell Pepper Nutrition & Calories:
- Bell peppers are rich in Vitamin A, Vitamin C and Vitamin B6.
- Sweet peppers are loaded with an unusually high concentration of antioxidants
- They are also high in potassium and fiber.
See the marinated bell pepper calories in the nutrition label below. Remember the salt is higher in the nutrition facts than what is actually consumed since you (hopefully) won’t be drinking the marinade.
How to Make Grilled/ Roasted Bell Peppers:
Preheat your grill to medium/low heat (300˚F). Place rinsed and dried mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to coat. Place peppers on preheated grill and cook 2 minutes per side (5-6 minutes total), just until light grill marks are visible on peppers then remove from the grill.
How to Make the Vegetable Marinade:
Combine all marinade ingredients and stir until salt and sugar are dissolved. It seems like a lot of sugar, but it is the right amount. And you won’t be drinking the marinade (I hope).
How to Assemble and Marinate Sweet Peppers:
- You can use either a 1/2 gallon jar or any similar-sized lidded container. Place ½ of the chopped parsley along with ½ of chopped dill on the bottom of the jar.
- Tightly pack roasted peppers into the jar. Add marinade and remaining parsley and dill. Cover jar with lid and marinate overnight before serving.
If your sweet peppers are not fully submerged, place a small cup inside the jar to weigh them down.
Can Bell Peppers be Cooked on the Stovetop?
- YES! In the winter months, we sautee bell peppers on the stove.
- HOW TO: 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 on stovetop, use oil splatter guard or a lid. Remove sauteed bell peppers from the skillet and let them cool.
Watch How to Make Mini Sweet Peppers Recipe:
Watch Natasha Make these marinated grilled mini bell peppers. I wasn’t kidding when I said it was easy! DON’T MISS our fun new “TRICK SHOT” toward the beginning of the video. Let me know what you thought of that. I would love to hear your feedback.
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These marinated mini bell peppers make a vibrant and impressive side dish and have amazing garden vibes but can be made all-year long.
Bell Pepper Recipes to Explore:
- Zesty Mini Sweet Pepper Salad – a colorful, easy salad
- Cabbage and Bell Pepper Salad – the dressing on this is fantastic!
- Beef Stir Fry with Sweet Bell Pepper and Mushrooms
- Stuffed Bell Peppers – an old school classic
Marinated Mini Sweet Peppers
Ingredients
- 1.5 lb mini sweet peppers, rinsed and dried
- 1/2 Tbsp olive oil to sauté
- 1 cup parsley, chopped, divided
- 1 cup dill, chopped, divided
- 6 garlic cloves, minced or pressed
- 6 Tbsp sugar
- 2 Tbsp sea salt
- 1¼ cup white vinegar
- 1 cup cold water
Instructions
- Preheat grill to medium/low (300˚F). Place mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to combine. Place peppers on preheated grill and cook 2 min per side (5-6 min total), or just until light grill marks are appear on peppers. Transfer to a bowl.
- 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.
- Place ½ of the parsley, ½ of the dill on the bottom of a 1/2 gallon jar. Tightly fill with peppers. Pour marinade over peppers and add remaining herbs. Cover and marinate overnight in the refrigerator before serving.*
Notes
Regarding nutrition facts, keep in mind, most of the salt and sugar will remaining in the marinade in the jar so the counts shown in nutrition label will be higher than they actually are.
Nutrition Per Serving
Do YOU love bell peppers? What is YOUR favorite bell pepper recipe or mini peppers recipe? I’d love to hear from you in a comment below.
Have a great week, friends!
Loads, of Love (and mini bell peppers)
– Natasha