Marinated Mini Sweet Peppers Recipe (VIDEO)
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. 
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!
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.
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!
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! 🙂