Marinated Mini Sweet Peppers
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
An easy step-by-step recipe for marinated mini sweet peppers sautéed with fresh dill, parsley, and garlic.
Little sweet peppers, lighter than air, lightly sauteed and steeped in a tangy garlic and herb marinade until they soak up every flavor. They are equally good cold from the jar or warm off the pan. A snacking appetizer that disappears before the main course even arrives.
🥄 Ingredients
- 🫗 1.5 lb mini bell peppers
- 🫗 2 tbsp oil for sautéing
- 🫗 1 cup fresh parsley, chopped and divided
- 🫗 1 cup fresh dill, chopped and divided
- 🫗 6 garlic cloves, pressed
- 🫗 6 tbsp sugar
- 🫗 2 tbsp salt
- 🫗 1¼ cups white vinegar
- 🫗 1 cup cold water
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Wash and thoroughly dry the mini bell peppers, keeping them whole with stems attached.
Heat 2 tablespoons of oil in a large pan over medium-high heat.
Sauté the mini peppers in batches until the skins are lightly blistered and soft, turning occasionally.
In a bowl, combine the pressed garlic, sugar, salt, white vinegar, cold water, half of the chopped parsley, and half of the chopped dill to create the marinade.
Layer the sautéed peppers in a large container, sprinkling the remaining fresh parsley and dill between the layers.
Pour the vinegar marinade evenly over the peppers to submerge them completely.
Cover and chill in the refrigerator for at least 8 hours or overnight to allow the flavors to soak in.
🎥 Video Tutorial
Marinated Mini Sweet Peppers
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overcooking the peppers until they lose their shape instead of just blistering the skin.
- ✕
Serving immediately without giving the peppers enough time to marinate in the refrigerator.
🔄 Variations
Add a pinch of red pepper flakes or sliced jalapenos to the marinade for a spicy twist.
Include thinly sliced red onions to pickle along with the sweet peppers.
🧊 Storage
- 📦
Store in an airtight glass container submerged in the marinade in the refrigerator for up to 2 weeks.
💡 Chef Tips
Prick each pepper once with a toothpick before sautéing to prevent them from bursting and to help them absorb the brine better.
Allow the sautéed peppers to cool slightly before adding the marinade to keep the fresh herbs brightly colored.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →