Marinated Mini Sweet Peppers Recipe (VIDEO)

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

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!

Pin this Recipe to your Appetizers Board HERE

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).

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, click to subscribe to our Youtube Cooking Channel 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

5 from 8 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Keyword: Sweet Peppers
Calories: 67 kcal
Servings: 10 servings (3 peppers per serving)

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
  • cup white vinegar
  • 1 cup cold water

Instructions

  1. 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. 

  2. 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. 

  3. 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.*

Recipe 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 Facts
Marinated Mini Sweet Peppers
Amount Per Serving
Calories 67 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 1406mg 59%
Potassium 218mg 6%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 10g
Protein 1g 2%
Vitamin A 60%
Vitamin C 120.5%
Calcium 2.8%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

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 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Cynthia
    September 9, 2018

    So can these be water canned for long-term storage? I have lots of pepper in my garden. Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Cynthia. I think they last for quite awhile in the fridge, but can’t be stored in the pantry or they’ll get funky. Reply

  • Deanna
    August 6, 2018

    Can I slice the mini peppers and put them in the jar that way? Do I still have to saute them before slicing?
    These would be perfect for my sweet & sour chicken recipe. Thank you! Reply

    • Natashas Kitchen
      August 7, 2018

      Hi Deanna, I would assume this would work sliced as well. I have only tried this with sautéed peppers – it softens and enhances the flavor of the peppers. Reply

  • Paula
    July 1, 2018

    I haven’t made these yet but I think they would be great on an antipasto platter. I’ve just discovered your website and see so many things that look fantastic. Can’t wait to explore. Reply

    • Natashas Kitchen
      July 2, 2018

      What a great idea, Paula! I’m so happy you discovered our blog. Welcome! 🙂 Reply

  • Richard Cutt
    June 6, 2018

    Natasha – I want to try the marinated mini sweet peppers this weekend and wanted to know how long will they last in the refrigerated state? can you use any other vegetables the same way? Reply

    • Natasha
      June 6, 2018

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

  • Natalie Ellis
    June 5, 2018

    Looks interesting! What is the suitable food to use with these sweet peppers? Reply

  • Kathy
    June 1, 2018

    Wow I made the sponge cakes a great recipe!
    Do I brush the cakes with syrup before or after I freeze them?
    Eggs were on sale, I usually make angel food but I made these in a cheesecake pan and I think I’ll never bake angel food again! I do have kade these were so easy
    Thank you 😊 by the way just bake in middle of oven right? Is there a definite way to tell when finished? I used cake tester what about temp? I also have a high end Brit thermometer lol again thank you Reply

    • Natasha
      June 1, 2018

      Hi Kathy, brush with syrup after freezing, when you are assembling the cakes. Yes, bake in the middle of the oven and they are finished when they are golden brown on top and the top springs back when indented slightly. There isn’t an easy test as with most cakes that use a toothpick to check so it is best to follow the baking instructions listed. I’m so glad you loved the cake! Reply

  • Anna
    April 3, 2018

    Hi I followed this recipe but didn’t let pepper cool ! Is that okay ? Will it be messed up? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Anna, it still should work fine if you added the bell peppers while they were still warm to the marinade. Just be sure to refrigerate for marinating. I hope you love the recipe!! 🙂 Reply

  • Larisa
    March 6, 2018

    Hi Natasha. Is it cold water or hot water that you use to make marinade?
    Thank you Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Larisa, it is cold water 🙂 Reply

  • Liliana
    February 13, 2018

    It’s a staple at my house now! So flavorful and delicious, and very easy to make. I make these mini bell peppers all the time. Everybody in my house, including my three young boys, love them! Thanks for such a delicious recipe, Natasha! Reply

    • Natasha's Kitchen
      February 13, 2018

      You’re welcome Liliana! I’m happy to hear the recipe is a hit with your entire family! Thanks for sharing your fantastic review with other readers! Reply

  • Dana
    December 29, 2017

    If I have only organic fine granulated sugar, how much do I need to use? Same amount as in the recipe or more? Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Dana, I would use the same amount by weight. Reply

  • Z
    December 9, 2017

    Recipe sounds excellent – can I use raw peppers ? Omit the sautée step ?
    Thanks ! Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      Hi Z, I have only tried this with sauteed peppers – it softens and enhances the flavor of the peppers. Reply

  • 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

  • Alya
    May 19, 2013

    Natasha,
    Is marinating the same thing as canning? I’ve never canned anything in my life so I’m wondering if I need to take some kind of precautions when sealing the jar for this recipe. Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      May 19, 2013

      Marinating is different because you have to keep your marinated bell peppers in the fridge. These do not survive at room temperature. So as soon as you can them put them in the fridge to marinate and keep them there until they are gone. Reply

  • alla
    December 9, 2012

    Oh my oh my I made these mini marinated peppers a few hours ago and could wait till tomorrow to taste so I snuck a sample and then another LOL they are so Delicious cant wait to have more tomorrow. Thank you Natasha you never disappoint me. Reply

    • Natasha
      natashaskitchen
      December 9, 2012

      I think they are even better after marinating several days. You’ll love them even more!! Reply

  • Lina
    November 21, 2012

    Hey girl, does this marinade work well for big peppers? If I was to slice them into strips.. thanks dear. Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      Yes it does 🙂 Reply

  • Natalia k
    November 18, 2012

    I’ll have to try these–thanks to Mom’s Dish for posting the recipe. My mother in law makes good marinated peppers but as you know she’s one of those ‘na oko’ cooks, so unless I watch her make something it’s hard to pin down a recipe. Same with my mom. She measures things using her kitchen dishes rather than official cups (i.e. one bowl of rice, two bowls of cabbage, a large soup spoon of salt, etc.) I’m sure your mom does too, so I can imagine how time-consuming it is for you to get her recipes down! Reply

    • Natasha
      natashaskitchen
      November 18, 2012

      I like to cook with my mom to get a recipe and we just go through and measure everything out when we cook together. It takes more time, but my Mom has been very patient with me 🙂 Reply

  • Paul Corsa
    November 10, 2012

    My wife always buys the small peppers at Costco. In the Summer I grill them.She was thrilled when I discovered your site and a recipe for pickling them . My heritage is from the Ukraine. My grandparents came to Canada before WWI.My parents came to the US in the 1930’s,so I am a first born American.I look forward to reading your site and discovering more of my food heritage than my parents taught me. Reply

    • Natasha
      natashaskitchen
      November 10, 2012

      Welcome to the site Paul :). If you have some great recipes that you don’t mind sharing, I would love to test them out. Reply

  • vikulya
    November 3, 2012

    Delicious!!!!!
    My hubby said he really liked them:) and that’s a big one!
    I appreciate your time and effort, Natasha! Reply

    • Natasha
      natashaskitchen
      November 3, 2012

      That’s so great. Thank you 🙂 Reply

  • Veronika
    October 25, 2012

    Hey there! This recipe looks great 🙂 Can I use the same marinade to make the same thing except with mushrooms? Reply

    • Natasha
      natashaskitchen
      October 25, 2012

      I personally have not used this marinade for mushrooms, but have a great recipe for marinated mushrooms here. Hope it helps 🙂 Reply

  • Sarah Z.
    October 24, 2012

    Hi Natasha,

    are you going to be posting anymore videos? I would like to see how you make your delicious food in videos. Thanks for another yummy recipe. I made it and it tastes great. Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      Yes, I will…in process of getting video equipment 🙂 Reply

  • Olga
    October 24, 2012

    Oh I love this recipe! My mama taught it to me a few yrs back, not sure where she got it but theyr yummy!! And make a pretty presentation! Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      Does your Mama make it the same way or does she use a different recipe? Reply

      • Olga
        October 28, 2012

        It’s pretty much the same, she uses 3Tbsp of sugar instead and 1 Tbsp salt, 3-4 garlic cloves for 1 cup vinegar and omits the water so not sure difference in taste but same idea 🙂 Reply

  • October 23, 2012

    Wow this sounds so good! I would eat this as a snack straight from the fridge. Can you keep them for a long time? I’m hoping they will be like pickles and last forever…though they’d probably get eaten quite quickly regardless. Reply

    • Natasha
      natashaskitchen
      October 23, 2012

      I think they last for quite awhile in the fridge, but can’t be stored in the pantry or they’ll get funky. Reply

    • October 23, 2012

      I have had my for 6 months already in fridge and they are still not spoiled. Reply

      • Natasha
        natashaskitchen
        October 23, 2012

        Wow that’s awesome!! Thanks Natalya! Reply

  • Pat
    October 23, 2012

    My youngest grandaughter’s have a piano recital every year, and two years ago a mother made stuffed peppers with them. Needless to say, once a month at the local farmers market I would buy four pounds worth and stuff/cook/freeze them. Now will have to try this new way to bring to my oldest daughter’s house for her next party. Just hope I can find them through the winter season… Reply

    • Natasha
      natashaskitchen
      October 23, 2012

      If I remember correctly, I believe they have them year-round at Costco and I see them at Winco Foods all the time. Reply

  • October 22, 2012

    Those peppers look beautiful! So vibrant and pretty:). I just marinated a bunch of cans myself, although I used a different recipe, (My Mom’s). We love marinated mini peppers. They are so yummy. Such a great appetizer or side dish. Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      I’d love to try yours too! Olga, will you be posting one soon, or did I miss it on your blog? Reply

  • alena
    October 22, 2012

    Natasha do you have any pumpkin recipes? Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      I have 5 pumpkins that I need to cook and puree. I’ll see what I can come up with 🙂 Reply

  • October 22, 2012

    This dish is so very pretty! These look and sound lovely 🙂 Reply

  • October 22, 2012

    Oh wow, I had no clue you were making those…:) Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      My husband made them after his Mama recommended them. She was raving about them! Thank you again! Reply

      • October 22, 2012

        oh thats too funny 🙂 Reply

        • Natasha
          natashaskitchen
          October 22, 2012

          It’s a trail of breadcrumbs that leads to you 🙂 Reply

      • Larissa
        October 22, 2012

        Natasha, ti prosto umnichka…kak u tebya vsyo krasivo poluchaetsya….legko i prosto! Molodchinka!!!!! Reply

        • Natasha
          natashaskitchen
          October 22, 2012

          Thank you Larissa! 🙂 Reply

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