Go Back

Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata and crispy breadcrumbs make an Italian appetizer with charred, tender peppers and creamy, torn burrata. After a quick 30-minute marinade, grill until deeply blistered, then finish with toasted panko and fresh basil for a golden, elegant summer starter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 6 large bell peppers (various colors) Halved
Marinade
  • 0.25 cup olive oil
  • 3 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  • 1 salt To taste
  • 1 black pepper To taste
Topping
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs Toasted
  • 1 fresh basil For garnish

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Marinate the peppers
  1. In a bowl, toss the pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and pepper until evenly coated. The peppers should look glossy from the marinade.
  2. Transfer to a sheet pan and marinate for 30 minutes. Let them rest until the marinade soaks in and the surfaces look slightly softened.
Grill
  1. Preheat the grill to medium-high heat. Aim for a steady heat so the peppers blister quickly.
  2. Grill the peppers cut-side down over medium-high heat for 6-7 minutes. Cook until you see charred grill marks and the cut sides look beginning to soften.
  3. Flip and grill skin-side down for 5-6 minutes until charred and tender. The skins should be blistered and the peppers should give slightly when pressed.
Assemble and serve
  1. Arrange the grilled peppers on a platter in a single layer. Keep them spaced so the toppings don’t steam.
  2. Tear the burrata over the peppers and sprinkle with toasted panko breadcrumbs and fresh basil. Finish with visible golden crumbs and creamy white pockets.

Notes

Pro tip: Toast the panko separately until golden, then add right before serving so it stays crisp. Store leftovers covered in the fridge for up to 2 days; for best texture, rewarm peppers briefly and add burrata fresh. Freezing is not recommended for burrata-topped peppers. For a lighter option, use part-skim mozzarella instead of burrata, then spoon it warm for a similar creamy finish.