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.

Bell pepper recipe with marinated mini sweet peppers in bowl with herbs

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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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Marinated bell pepper recipe in a jar with herbs

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.

Ingredients for marinated bell pepper recipes with mini sweet peppers, dill, parsley and garlic

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.

Grilled Roasted Bell Peppers

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).

Three photos with marinate for Mini Bell Peppers being made in a measuring cup

How to Assemble and Marinate Sweet Peppers:

  1. 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.
  2. 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.

marinated mini bell peppers top view in jarmini bell peppers with marinade in jar

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.

Marinated sweet peppers with garlic and herbs in container

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.

P.S. If you haven’t already,  to our  and click the bell icon so you’ll be the first to know when we post a new video.


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:

Marinated Mini Sweet Peppers

4.95 from 39 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

Servings: 10 servings (3 peppers per serving)
  • 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
  • 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

*We put a small cup inside the jar to help keep the bell peppers submerged.
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

67kcal Calories12g Carbs1g Protein1g Fat1406mg Sodium218mg Potassium1g Fiber10g Sugar3000IU Vitamin A99.4mg Vitamin C28mg Calcium1mg Iron
Nutrition Facts
Marinated Mini Sweet Peppers
Amount per Serving
Calories
67
% Daily Value*
Fat
 
1
g
2
%
Sodium
 
1406
mg
61
%
Potassium
 
218
mg
6
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
1
g
2
%
Vitamin A
 
3000
IU
60
%
Vitamin C
 
99.4
mg
120
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dressing
Cuisine: Russian, Ukrainian
Keyword: Sweet Peppers
Skill Level: Easy
Cost to Make: $
Calories: 67
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe comes from my friend Natalya’s new blog; Mom’s Dish; thank you so much for sharing this great recipe with us!

Marinated sweet peppers in blue bowl

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 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • kris
    September 28, 2023

    i just found this recipe…sounds delish but I need it for a party in 10 hours…is that enough marinating time??

    Reply

    • Natashas Kitchen
      September 28, 2023

      Hi Kris, it may work, but we found it best with the full marinated time.

      Reply

  • Nina Skimos
    September 17, 2023

    This pepper recipe turned out wonderful. It is a family favorite and go to at parties on the appetizer tray. I make them in fall and keep them in jars for the winter. (Kind of like pickled) Thank you so much for the detailed recipe. I enjoy all of your cooking and recipies.

    Reply

    • Natasha's Kitchen
      September 17, 2023

      You are very welcome, Nina. I’m glad that you liked it! I hope you’ll enjoy all the recipes that you will try from us.

      Reply

  • Home Cook
    July 11, 2023

    Someone had randomly given me 2 lbs of sweet mini peppers, so this recipe helped me out! Rather than freezing them (not a big fan of frozen peppers, ugh) and feeding just myself- needing something that can last a bit longer in the fridge, this recipe was so handy. I used dried herbs, so the flavor’s probably not as robust, but the garlicky tang and sweetness is so delicious! I’ve never been disappointed with a recipe from Natasha’s Kitchen!

    Reply

    • NatashasKitchen.com
      July 11, 2023

      Thank you so much for the wonderful feedback!

      Reply

  • victor hunst
    January 4, 2023

    The Pimento pepper is a cousin to red bell peppers. I marinate them in salt, sugar, and “pickle” juice. I dehydrate them in one of my excaliber dehydrators and put them in “food saver” vac bags. They will keep for years in the fridge once vacued.

    Reply

  • Olechka
    December 2, 2022

    Mom and I made these so many times and they are so good and so easy to make!! We always make them when guests come over and there is never one left because people love them so much! Thank you for the wonderful recipe 🙂

    Reply

    • Natashas Kitchen
      December 2, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

      • Olechka
        December 3, 2022

        It also works amazing with slices of zucchini! We put it in the same marinate and it tasted delicious 🙂

        Reply

        • Natashas Kitchen
          December 3, 2022

          That’s just awesome! Thank you for sharing that with us, Olechka!

          Reply

  • Debora Caponi
    October 11, 2022

    I made these today according to recipe, minus the dill. I thought the marinade with 2 Tbsp sea salt was excessively salty. I will be interested, after they marinade for 24 hrs, if the peppers take on all that salt.

    Reply

    • NatashasKitchen.com
      October 11, 2022

      Hi Debora. Thank you for the feedback. Most of the salt and sugar will remain in the marinade in the jar when you remove the peppers but you can use less salt if you’d like and if you feel they are too salty.

      Reply

  • jim cone
    August 14, 2022

    made these and t hey are fantastic. super easy. will be making them often. thanks for another great recipe.

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Thank you for the good feedback!

      Reply

  • Ashley S
    November 20, 2021

    delicious!! little hack I learned is to pierce the peppers with a fork. The marinade gets inside and there is so much more flavor.

    Reply

    • Natashas Kitchen
      November 20, 2021

      Thank you for sharing that tip with us, Ashley!

      Reply

  • Lynn
    May 13, 2021

    I am not a big dill fan. Can I use basil or something else with the parsley

    Reply

    • Natashas Kitchen
      May 13, 2021

      Hi Lynn, you could omit the dill, and it will still work with just a little extra parsley if you wanted to substitute. I hope you love this recipe!

      Reply

  • Deb
    March 11, 2021

    Hey Natasha, if making a large batch, how long will it last? Planning to try this with fresh mini peppers from my garden and want it to last 🙂

    Reply

    • Natashas Kitchen
      March 11, 2021

      Hi Deb, they stay great for about 2 weeks refrigerated. I haven’t tried experimenting with this particular marinade for other veggies, but I think it’s worth testing.

      Reply

  • Olga
    February 10, 2021

    Hi Natasha,
    Would regular salt work and without dill?

    Reply

    • Natashas Kitchen
      February 10, 2021

      Hi Olga, you could omit the dill, and it will still work with just a little extra parsley if you wanted to substitute. We prefer sea salt, but that may work. I hope you love this recipe, Olga!

      Reply

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