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Pickled Mini Bell Peppers Recipe

Pickled Mini Bell Peppers are oven roasted or grilled then marinated in a sweet tangy marinade, and finally combined with sweet onions for a great appetizer or a side dish.

Mini bell peppers in a plastic container.

I have been making pickled bell peppers, ever since I can remember, but using the baby bell peppers and not having to peel the skin off of them, is something new to me, so I decided to share it with you.

Close up picture of mini bell peppers and onions in a bowl.

Tip for success:

When roasting the baby peppers, you need to be very careful NOT TO overdo it, as if you do, there will not be anything left but the skin itself. So I would say about 20-25 minutes is enough for them, to be just the right doneness.

How to grill bell peppers and place them in a bowl.

The Pickled Mini Bell Peppers are very popular at potlucks and parties since they’re tiny which makes them easy to eat, plus they’re so delicious!

Bell peppers in a sweet marinade in a plastic container.

How to serve Pickled Mini Peppers:

These Pickled Mini Peppers are great to serve with Beef Rice or any other Beef and Mashed Potatoes.

Mini bell peppers and onions in a clear bowl.

I hope you enjoy this recipe as much as we do!

Pickled Mini Bell Peppers w/ Feta Cheese

Pickled Mini Bell Peppers are oven roasted or grilled then marinated in a sweet tangy marinade, and finally combined with sweet onions for a great appetizer or a side dish. 
5 from 1 vote

Pickled Mini Bell Peppers are oven roasted or grilled then marinated in a sweet tangy marinade, and finally combined with sweet onions for a great appetizer or a side dish.

Author: Marina | Let the Baking Begin
Course: Appetizer, Side Dish
Cuisine: Russian
Keyword: MINI BELL PEPPERS
Calories: 102 kcal
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 10 servings

Ingredients

  • 1 lb Mini Bell Peppers

For the marinade:

  • 1 cup water
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 3 tablespoon sugar
  • 2-4 cloves garlic
  • 1 tbsp Dill or/and Parsley optional

To serve

  • 1/3 cup Oil
  • 1/2 sweet onion thinly sliced

Instructions

To Prepare:

  1. Wash each pepper thoroughly. Dry with a paper towel. Then either grill or roast the peppers.

  2. How to Oven Roast Bell Peppers:
    Put on a baking sheet and roast in the oven at 350F, for 20-25 minutes, turning each pepper halfway through. Take the peppers out, put them in a dish and cover with plastic wrap, then foil, to let them finish cooking, making them soft.

  3. How to grill the peppers:
    Toss the pepper with a tablespoon of oil, then grill the peppers on a preheated to 350F grill for about 10 minutes, or until the peppers are soft and have good char marks. Then transfer to a heatproof bowl and cover with a plastic wrap to help the peppers soften.

To prepare the marinade

  1. Combine water, salt, and sugar. Mix to dissolve (you can heat the mixture, to help dissolve the sugar and salt, let cool before adding any other ingredients). Add the vinegar, chopped onions, minced garlic and finely chopped parsley or dill and mix to combine. Add the oil and mix one last time.
  2. Pour the marinade over the peppers (no need to remove the skin off of them). Put something heavy on top so that the peppers stay submerged in the liquid. Let them marinate overnight. After that take them out into a separate dish, toss with sliced sweet or purple onion, a tablespoon of olive oil and serve.

Nutrition Facts
Pickled Mini Bell Peppers w/ Feta Cheese
Amount Per Serving
Calories 102 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 237mg10%
Potassium 115mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 1420IU28%
Vitamin C 58.9mg71%
Calcium 8mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Feta Cheese Pickled Mini Bell Peppers | Gently roasted peppers marinated in a mixture of vinegar, garlic, onion and parsley. | Let the Baking Begin!Feta Cheese Pickled Mini Bell Peppers | Gently roasted peppers marinated in a mixture of vinegar, garlic, onion and parsley. | Let the Baking Begin!

UPD: Sept 2018

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Luda

    Thank very much for the recipe I already do second time it’s turn so good.

    · Reply
  • […] Pickled Mini Bell Pepper Recipe […]

    · Reply
  • yelena

    Hi, I am looking forward to make those peppers, I was wondering if its possible to marinade them and put them in jars for later on? would they still be good or you have to serve them next day? I am looking to pickle bell peppers and eat them for winter?? Thank you

    · Reply
    • I have never canned using this recipe, but I think it has enough vinegar to keep them good through winter.
      If you don’t can them, they can definitely last up to a week, but I will doubt that will be necessary.
      If you do decide to can them, make sure to roast them through (so they’re cooked through), sterilize jars before filling them and bring both peppers an the marinade to a boil before closing the jar.

      · Reply
  • Inta

    Marina,
    You are amazing!!!
    I was looking all over the web today for pickled mini peppers recipe and found yours and it sounds so good, i am going to make it tonight.
    Thank you 🙂

    · Reply
    • Thank you Inta so much! Hope you liked them!

      · Reply
  • […] posted a recipe for the mini bell peppers in the past, but now wanted to add a recipe for these meaty and delicious bell peppers as well. […]

    · Reply

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