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Grilled Sweet Mini Peppers Salad Recipe – the perfect, simple and delicious summer salad or an appetizer. Very easy to make, all you need to do is grill the, peel them and add an amazing flavor with a delicious marinade.

What to do with colorful sweet mini peppers from Costco? Make a low calorie, flavorful grilled or roasted sweet mini peppers salad.

Why make grilled sweet mini peppers?

These grilled sweet mini peppers are healthy, low calorie, easy to make, colorful and bite sized treat. One of my childhood favorite foods, this is another Bulgarian recipe.
 In the midst of grilling season, I want to make sure I take full benefit of the warm weather and extra fresh produce available. This is why I had to make some grilled sweet mini peppers again.

Again, because this recipe was shared originally back in 2014. 

I love colorful sweet mini bell peppers and I use them in soups, salads, stews, omelette or just grill them for a salad, appetizer or a side dish. Grilling really enhances the flavor and they taste so much better!

Juicy colorful sweet mini peppers appetizer with simple flavorful and fresh marinade.

Do you like sweet mini peppers? What is your favorite way to cook them? I got two bags of these at Costco, but pretty much any grocery store around here carries them. They are beautifully colored in red, orange and yellow.

I’ve already shared recipes with sweet mini peppers and most of you seemed to like them.

These Mini Peppers With Whipped Feta and Feta And Egg Stuffed Mini Peppers are perfect for summer party appetizers.

And what do I do with peppers?

Stuff them! These Stuffed Cherry Peppers have been a hit around here lately. Mini peppers doesn’t need to be stuffed all the time, in order to taste delicious. Today’s recipe is the perfect example.

But wait a minute, you are not into grilling? Or you decide to make these sweet mini peppers in the winter and don’t feel like firing up the grill? You can definitely roast these in the oven at 375 F for around 20 minutes, or until slightly charred.

I know that the recipe is called “grilled sweet mini peppers”, but you can definitely oven roast them. And another fun fact – I call this dish a salad, but it really is a “grilled salad=appetizer=side dish”. You know these dishes that can totally work for a salad, snack, side dish, party food or an appetizer. These grilled sweet mini peppers fall into this category.

Once you grill the peppers, make sure you transfer them to a bowl, cover with plastic wrap and let them stand at room temperature for 10 minutes. This way the peppers will cool down and the extra heat will help the skin to separate easily, once you start peeling them.

Nutritious, light, fit food- Grilled sweet mini peppers with oil, vinegar, garlic, parsley and dill. Quick and delicious summer food.

The thing is that I’m not a huge fan of unpeeled peppers… But many recipes for sweet mini peppers don’t even call for peeling them. And you can definitely leave the skins on.

They are very tender. Just skip the peeling step, it is up to you and the way you like these peppers. The marinade for these is simple, but is brings just the right amount of flavor and freshness. It is made with olive oil, vinegar, salt, parsley, dill and garlic.

These grilled sweet mini peppers go well with a piece of bread, grilled meat or just some feta cheese. Don’t forget a nice summer drink!

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Juicy colorful sweet mini peppers appetizer with simple flavorful and fresh marinade.
5 from 3 votes

Grilled Sweet Mini Bell Peppers Salad Recipe

By Lyubomira L
Grilled Sweet Mini Bell Peppers Salad Recipe- low calorie, easy to make, colorful summer treat. Perfect for Grilling season. One of my childhood favorite foods, a Bulgarian recipe.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4


  • 1 pound mini bell peppers
  • 1/3 cup olive oil
  • 1/4 tsp sugar, or honey
  • 1 tsp salt
  • 2 tbsp fresh chopped dill
  • 3 tbsp fresh chopped parsley
  • 2 garlic cloves pressed
  • 3 tbsp red wine vinegar or apple cider vinegar, (can use more or less depending on taste)


  • Wash peppers and grill them on hot grill until tender and deflated. After they are ready pace them in a bowl and cover with a lid or plastic wrap. Let them cool for 10 minutes.
  • Peel peppers as much as you can. (If you want you can remove stems).
  • In a bowl mix together oil, vinegar, salt, sugar, garlic, parsley and dill.
  • Add peppers, making sure they are evenly coated with marinade. Let them marinate for at least 20 minutes.
  • Serve as a salad or a side dish. You can also refrigerate peppers for a few days.


Calories: 280kcal, Carbohydrates: 7g, Protein: 1g, Fat: 27g, Saturated Fat: 3g, Sodium: 589mg, Potassium: 255mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3805IU, Vitamin C: 149.1mg, Calcium: 15mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: bulgarian
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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