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!

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).

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, 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:

Natasha's Kitchen Cookbook

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

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

Read more posts by Natasha

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Recipe Rating




Comments

  • Reenie
    January 20, 2021

    Natasha,
    Great recipe!
    (I rarely rate recipes bc I’m so particular)
    Simple easy instructions.
    Gone in once serving! Everyone asks for the recipe!
    Thank you and will follow more!

    Reply

    • Natashas Kitchen
      January 20, 2021

      I’m so glad you’re enjoying our recipes, Reenie! Thank you for that great review!

      Reply

      • Nancy
        August 4, 2023

        Do you take the seeds out before serving? I am wondering how it would be if you left the seeds in?

        Reply

        • NatashasKitchen.com
          August 4, 2023

          Hi Nancy! No- I do not remove the seeds.

          Reply

  • Irene
    January 15, 2021

    Simple, tasty recipe!
    Gone in one sitting!
    Thank you for posting. Please add more like this.
    Do you know if this would work with mini eggplant?

    Reply

    • Natashas Kitchen
      January 15, 2021

      You’re welcome! I’m so happy you enjoeyd this recipe, Irene! I haven’t tested this with eggplant; if you happen to experiment, I would love to know how you like that!

      Reply

  • Anna
    December 11, 2020

    Hi Natasha, I am going to gave guests tomorrow, sorry I did not watch the video yet I am at work lol can I make it today and eat tomorrow.

    Reply

    • Natashas Kitchen
      December 11, 2020

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

      Reply

  • Genny Miller
    September 20, 2020

    Natasha, I received some home grown mini sweet peppers from my lovely next door neighbors. This recipe came to mind, and let me tell you, it’s super delish! These are so addictive, you can’t stop eating them! Thank you for another super recipe darlin!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      You are so welcome, Ginny. Totally agree, these are so great and I’m glad you enjoyed them!

      Reply

  • Vi
    September 18, 2020

    Do yo boil the brine before you pour it over the peppers

    Reply

    • Natashas Kitchen
      September 18, 2020

      Hi Vi, we do not.

      Reply

  • Jules
    September 5, 2020

    Excellent. I did make it with white wine vinegar (all I could get) and it was perfect. You’re right – they don’t last long! My family ate the lot in 2 days.

    Reply

    • Natasha's Kitchen
      September 6, 2020

      So awesome to hear that, Jules. Thank you for sharing that with us!

      Reply

  • Sveta Leer
    September 2, 2020

    Hi! That’s look delicious. Can I can it? And how?

    Reply

    • Natashas Kitchen
      September 2, 2020

      Hi Sveta, I have not tested this recipe by canning it. If you happen to experiment I would love to know how you like that.

      Reply

    • Vi
      September 11, 2020

      Here is the canning recipe l use
      Brine 1 cup vinegar
      1/2 c cooking oil
      2cups water
      1/2 cup sugar
      1/4 cup pickling salt
      Bring to boil :pour over peppers that are in the jar ,place jars in hot bath,Good luck

      Reply

  • Julia
    July 24, 2020

    Sooooo good! My husband has not seconds but thirds!!!! Per kids we added a little bit of noodles and it turned out fantastic! Thank you!

    Reply

    • Julia
      July 24, 2020

      Sorry idk how I wrote this review under here, should’ve been written under your beef stew recipe

      Reply

    • Natashas Kitchen
      July 24, 2020

      You’re welcome, Julia! I’m so glad you enjoyed this recipe!

      Reply

  • Elena
    April 24, 2020

    Awesome recipe!

    Reply

  • Natalie
    March 30, 2020

    I have a question, can I omit the dill and parsley altogether? My kids don’t like herbs

    Reply

    • Natasha
      March 30, 2020

      Hi Natalie, I think it would still work but would be lacking a little in flavor.

      Reply

      • Natalie
        April 2, 2020

        I made them without and it still turned out great! All the other proportions I kept the same as yours. Thanks for posting such deliciousness 🙂

        Reply

        • Natasha's Kitchen
          April 2, 2020

          Love that! Thanks for sharing Natalie and for giving a great rating!

          Reply

  • Cookie
    January 22, 2020

    I was wondering if you can use white wine vinegar instead of distilled white vinegar?

    Reply

    • Natasha
      January 23, 2020

      Hi Cookie, I honestly have not tested this with white wine vinegar so I’m not sure how that would affect the flavor and outcome.

      Reply

  • Lisa
    November 2, 2019

    These look and sound absolutely delicious! I have a HUGE amount of very small green bell peppers. Could I use this recipe to can them? I was hoping to stuff them and can them in a tomato sauce, but can’t find a single recipe. ..Help! lol

    Reply

    • Natashas Kitchen
      November 2, 2019

      Hi Lisa, I haven’t tested that to advise but I think that should work. If you experiment, let me know how you liked the recipe

      Reply

  • Inna
    September 27, 2019

    How will it taste if I omit the sugar? I am trying to avoid sugar, but been wanting to try this method of marinated onions.

    Reply

    • Natashas Kitchen
      September 27, 2019

      Hi Inna, I haven’t tried it without sugar to advise, here is what one of our readers wrote ” Great recipe! I made it few times already. The only thing I changed is sugar amount to 2 tbs instead of 6. I think peppers are already sweet so no need to add too much of extra sugar. These peppers go in my salads and as a side for fish and meats I make.” I hope that helps

      Reply

  • Jan
    August 12, 2019

    I can’t keep these, they are gone too fast! If you haven’t tried these make them now!!

    Reply

    • Natashas Kitchen
      August 12, 2019

      That’s so great! It sounds like you have a new favorite, Jan! Thank you for that awesome review!

      Reply

  • Olga
    May 15, 2019

    Hi natasha, this looks good. Do we have to grind it or can we just marinated it the way it is? Thanks for the recipe!

    Reply

    • Natasha
      May 15, 2019

      Hi Olga, the grilling (or you can sauté on a skillet) is important to soften the peppers before marinating.

      Reply

    • Olga
      May 17, 2019

      Thanks! God bless yah girl! Thanks for sharing all these wonderful recipes. 😊👍💖

      Reply

      • Natashas Kitchen
        May 17, 2019

        You’re so welcome, Olga! I’m so happy you’re enjoying our recipes! Blessings to you!

        Reply

  • Inna
    April 7, 2019

    Great recipe! I made it few times already. The only thing I changed is sugar amount to 2 tbs instead of 6. I think peppers are already sweet so no need to add too much of extra sugar. These peppers go in my salads and as a side for fish and meats I make.

    Reply

    • Natashas Kitchen
      April 7, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Rebel
    March 29, 2019

    Wonderful recipe, thank you! It has become a staple in my household, on salads, chicken, fish, hamburgers, and sandwiches. Found it much too sweet so made these again using 3 Tbsp. of sugar (cutting sugar in half). So much better! The excess sugar overpowered the herbs and the peppers.

    Reply

    • Natashas Kitchen
      March 29, 2019

      Hi Rebel, I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Loreen
    February 27, 2019

    So yummy 😋

    Reply

    • Natashas Kitchen
      February 28, 2019

      Hi Loreen! I’m so happy you enjoyed that!

      Reply

  • Barbara
    February 21, 2019

    Are these going to end up being soft or crunchy?

    Reply

    • Natashas Kitchen
      February 21, 2019

      Hi Barbara, these peppers will be soft 🙂 I hope you love this recipe!

      Reply

  • Larisa
    February 20, 2019

    Hi. If I don’t have access to a grill, can I just throw them on the oven rack? If yes, at what temperature and for how long? Thanks.

    Reply

    • Natashas Kitchen
      February 20, 2019

      Hi Larisa, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

    • Larisa
      February 26, 2019

      What temperature would you recommend and for how long? Thanks.

      Reply

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