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.
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:
- 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
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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
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!!!
I’m so happy to hear you love them and are making them for Thanksgiving. I’m honored, seriously! :). This is one of the recipes I included in our Thanksgiving menu: https://natashaskitchen.com/2015/11/24/thanksgiving-menu/
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?
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.
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 🙂
Thank you so much for the awesome review and for sharing the recipe with your friends. You’re awesome! 🙂
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!
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 🙂
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
Peppers will last in the fridge for few weeks, but this recipe is not designed for canning.
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 🙂
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.
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.
I think they are even better after marinating several days. You’ll love them even more!!
Hey girl, does this marinade work well for big peppers? If I was to slice them into strips.. thanks dear.
Yes it does 🙂
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!
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 🙂
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.
Welcome to the site Paul :). If you have some great recipes that you don’t mind sharing, I would love to test them out.
Delicious!!!!!
My hubby said he really liked them:) and that’s a big one!
I appreciate your time and effort, Natasha!
That’s so great. Thank you 🙂
Hey there! This recipe looks great 🙂 Can I use the same marinade to make the same thing except with mushrooms?
I personally have not used this marinade for mushrooms, but have a great recipe for marinated mushrooms here. Hope it helps 🙂
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.
Yes, I will…in process of getting video equipment 🙂
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!
Does your Mama make it the same way or does she use a different recipe?
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 🙂
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.
I think they last for quite awhile in the fridge, but can’t be stored in the pantry or they’ll get funky.
I have had my for 6 months already in fridge and they are still not spoiled.
Wow that’s awesome!! Thanks Natalya!
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…
If I remember correctly, I believe they have them year-round at Costco and I see them at Winco Foods all the time.
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.
I’d love to try yours too! Olga, will you be posting one soon, or did I miss it on your blog?
I didn’t post it yet:).
Natasha do you have any pumpkin recipes?
I have 5 pumpkins that I need to cook and puree. I’ll see what I can come up with 🙂
This dish is so very pretty! These look and sound lovely 🙂
Oh wow, I had no clue you were making those…:)
My husband made them after his Mama recommended them. She was raving about them! Thank you again!
oh thats too funny 🙂
It’s a trail of breadcrumbs that leads to you 🙂
Natasha, ti prosto umnichka…kak u tebya vsyo krasivo poluchaetsya….legko i prosto! Molodchinka!!!!!
Thank you Larissa! 🙂