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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata and breadcrumbs—charred, tender bell peppers topped with creamy burrata and toasted panko for a bright Italian appetizer. Marinated in garlic, balsamic, and olive oil, then grilled until blistered for a summer starter with contrasting textures.
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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: 465
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers and marinade
  • 6 large bell peppers (various colors) Halved.
  • 0.25 cup olive oil
  • 3 garlic Minced.
  • 2 tbsp balsamic vinegar
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Toppings
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs Toasted.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Marinate the peppers
  1. In a bowl, toss the bell pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and black pepper until evenly coated. The peppers should look glossy from the marinade.
  2. Cover and marinate for 30 minutes, letting the peppers absorb flavor. They should become slightly more pliable and fragrant.
Grill
  1. Preheat the grill to medium-high heat and place the peppers cut-side down. Grill for 6-7 minutes, watching for grill marks and edges starting to blister.
  2. Flip the peppers so the skin-side is down and continue grilling for 5-6 minutes. Cook until charred with tender flesh that yields easily with a spatula.
Assemble
  1. Arrange the grilled peppers on a platter in a single layer. Leave some space between pieces so toppings don’t steam.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and fresh basil. Serve right away so the breadcrumbs stay crisp and the burrata stays creamy.

Notes

For best char, dry the pepper surfaces after halving and don’t overcrowd the grill—work in batches if needed. Refrigerate leftovers in a sealed container up to 2 days; rewarm peppers briefly on a hot grill or skillet and add burrata fresh for the best texture. Freezing isn’t recommended due to burrata’s texture. For a dairy-light swap, use a thick labneh or drained ricotta instead of burrata.