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
Can I fry them in pan instead of grilling?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
How long will the peppers keep in the refrigerator?
Hi Pam, 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,
Your recipes are so so good; thanx a lot for posting them.
I would like to know whether there is a substitute for vinegar here.
– D
Hi D, I honestly haven’t tested anything else and have always stuck with this tried and true recipe.
oh ok. vinegar and I aren’t good friends. Will let you know if I find anything.
This recipe is great! The peppers were gone in two days. The brine was so good that I felt bat to throw it away. So I used it to make green tomatoes. I quartered them and put in the container with brine leftovers. Covered tightly and left for three days refrigerated. So, so good! Next time I will try to make carrots and hurbs stuffed green tomatoes (Armenian style) and add some hot pepper too. But, mini peppers first!
What a great idea! I love that you were able to repurpose that brine Natalie!
Excellent!
Thank you for that wonderful review, Natalie!
Hi I was wondering, I don’t like dill what else can I use? Thanks. I love these little peppers.
Hi Irene, you could omit the dill and it will still work with just a little extra parsley.
So can these be water canned for long-term storage? I have lots of pepper in my garden.
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.
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!
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.
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.
What a great idea, Paula! I’m so happy you discovered our blog. Welcome! 🙂
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?
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.
Looks interesting! What is the suitable food to use with these sweet peppers?
Hi Natalie, we absolute love these peppers with mashed potatoes and any kind of meat like pork tenderloin for example.
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
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!
Hi I followed this recipe but didn’t let pepper cool ! Is that okay ? Will it be messed up?
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!! 🙂
Hi Natasha. Is it cold water or hot water that you use to make marinade?
Thank you
Hi Larisa, it is cold water 🙂
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!
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!
If I have only organic fine granulated sugar, how much do I need to use? Same amount as in the recipe or more?
Hi Dana, I would use the same amount by weight.
Recipe sounds excellent – can I use raw peppers ? Omit the sautée step ?
Thanks !
Hi Z, I have only tried this with sauteed peppers – it softens and enhances the flavor of the peppers.
Hi. I made this recipe a couple of times and all the flavors are amazing! One thing I would recommend is definitely putting only 1/3 of the vinegar amount. It is very overpowering with the amount of water being less than vinegar. And I know of other people who did the same because it was just too much! Otherwise great recipe!
Thank you so much for that suggestion Oksana.
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!
Yes absolutely! Either of those two options will work 🙂
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.
You’re welcome Nina! I’m happy to hear that! Thank you for sharing 🙂
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!
I hope you love the recipe! Yes, bell peppers do shrink somewhat when they soften.
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?
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!