Marinated Mini Sweet Peppers Recipe

Why You’ll Love This Recipe

Marinated Mini Sweet Peppers are a vibrant, tangy, and slightly sweet appetizer or side that’s as easy to make as it is to enjoy. The peppers soak up a flavorful blend of olive oil, vinegar, garlic, and herbs, making them tender and bursting with Mediterranean flavor. Perfect for charcuterie boards, salads, or snacking straight from the jar.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mini sweet peppers
olive oil
white wine vinegar or red wine vinegar
garlic (sliced)
dried oregano
salt
black pepper
sugar (optional, to balance acidity)
fresh parsley or basil (for garnish, optional)

directions

Wash and dry the mini sweet peppers. Leave whole or slice in half and remove seeds, if desired.

In a large skillet or grill pan, lightly char the peppers over medium-high heat until slightly blistered and softened, about 5-7 minutes.

Transfer the peppers to a bowl or jar.

In a small saucepan, heat olive oil over low heat and add the sliced garlic. Cook until just fragrant, not browned.

Remove from heat and stir in vinegar, oregano, salt, pepper, and a pinch of sugar if using.

Pour the warm marinade over the peppers and toss to coat.

Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best flavor.

Garnish with chopped herbs before serving.

Servings and timing

This recipe yields 4-6 servings.
Preparation time: 10 minutes
Cooking and charring time: 7 minutes
Marinating time: 4 hours to overnight
Total time: 4 hours 20 minutes (including marinating)

Variations

Add sliced onions or shallots to the mix.
Use balsamic vinegar for a deeper flavor.
Include chili flakes for a spicy kick.
Add capers or olives for a briny touch.

storage/reheating

Store marinated peppers in an airtight container in the refrigerator for up to 1 week.
Serve chilled or at room temperature.
No reheating needed—best served cold or lightly warmed.

FAQs

Can I use bell peppers instead?

Yes, slice them into strips for a similar effect.

Do I have to char the peppers?

No, but it enhances flavor and texture.

Can I use raw garlic?

Cooked garlic is milder and safer for storing; raw can be used for a sharper bite if eaten quickly.

Can I make this ahead?

Yes, it actually tastes better the next day.

Is this recipe vegan?

Yes, it’s naturally vegan and gluten-free.

Can I freeze marinated peppers?

Not recommended—the texture changes after freezing.

What kind of vinegar works best?

White wine or red wine vinegar both work well; avoid distilled vinegar for best flavor.

Do I need to peel the peppers?

No, the skins are tender and add texture.

Can I reuse the marinade?

Yes, for one more batch—strain and reheat it before using.

What pairs well with these?

Serve with cheeses, grilled meats, crusty bread, or in sandwiches and wraps.

Conclusion

Marinated Mini Sweet Peppers are a colorful, flavorful addition to any meal or snack spread. Quick to prepare and packed with zesty, herbaceous notes, they’re as versatile as they are delicious. Make a batch ahead and enjoy them throughout the week for effortless flavor any time.

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