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
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. 
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!
I’m so glad you’re enjoying our recipes, Reenie! Thank you for that great review!
Do you take the seeds out before serving? I am wondering how it would be if you left the seeds in?
Hi Nancy! No- I do not remove the seeds.
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?
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!
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.
Yes! I think they are even better after marinating for several days. You’ll love them even more!!
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!
You are so welcome, Ginny. Totally agree, these are so great and I’m glad you enjoyed them!
Do yo boil the brine before you pour it over the peppers
Hi Vi, we do not.
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.
So awesome to hear that, Jules. Thank you for sharing that with us!
Hi! That’s look delicious. Can I can it? And how?
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.
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
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!
Sorry idk how I wrote this review under here, should’ve been written under your beef stew recipe
You’re welcome, Julia! I’m so glad you enjoyed this recipe!
Awesome recipe!
I have a question, can I omit the dill and parsley altogether? My kids don’t like herbs
Hi Natalie, I think it would still work but would be lacking a little in flavor.
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 🙂
Love that! Thanks for sharing Natalie and for giving a great rating!
I was wondering if you can use white wine vinegar instead of distilled white vinegar?
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.
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
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
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.
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
I can’t keep these, they are gone too fast! If you haven’t tried these make them now!!
That’s so great! It sounds like you have a new favorite, Jan! Thank you for that awesome review!
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!
Hi Olga, the grilling (or you can sauté on a skillet) is important to soften the peppers before marinating.
Thanks! God bless yah girl! Thanks for sharing all these wonderful recipes. 😊👍💖
You’re so welcome, Olga! I’m so happy you’re enjoying our recipes! Blessings to you!
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’m so glad you enjoyed it! Thank you for the wonderful review!
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.
Hi Rebel, I’m so happy to hear that! Thank you for sharing your great review!
So yummy 😋
Hi Loreen! I’m so happy you enjoyed that!
Are these going to end up being soft or crunchy?
Hi Barbara, these peppers will be soft 🙂 I hope you love this recipe!
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.
Hi Larisa, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
What temperature would you recommend and for how long? Thanks.