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
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!
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Such a delicious and easy dish! It’s definitely a crowd pleaser!
I’m so happy you enjoyed that. Thank you for sharing that with us, Lilly!
Love this recipe. Simple and delicious. Great to bring to a barbecue.
i just found this recipe…sounds delish but I need it for a party in 10 hours…is that enough marinating time??
Hi Kris, it may work, but we found it best with the full marinated time.
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.
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.
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!
Thank you so much for the wonderful feedback!
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.
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 🙂
That’s just awesome! Thank you for sharing your wonderful review!
It also works amazing with slices of zucchini! We put it in the same marinate and it tasted delicious 🙂
That’s just awesome! Thank you for sharing that with us, Olechka!
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.
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.
made these and t hey are fantastic. super easy. will be making them often. thanks for another great recipe.
Thank you for the good feedback!
delicious!! little hack I learned is to pierce the peppers with a fork. The marinade gets inside and there is so much more flavor.
Thank you for sharing that tip with us, Ashley!
I am not a big dill fan. Can I use basil or something else with the parsley
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!
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 🙂
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.
Hi Natasha,
Would regular salt work and without dill?
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!