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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata and breadcrumbs is an Italian appetizer built on charred, tender pepper halves, creamy burrata, and crisp toasted panko. The peppers are marinated for 30 minutes, then grilled until blistered before finishing with torn burrata, golden crumbs, and fresh basil.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Peppers and marinade
  • 6 bell peppers (various colors) Halved.
  • 0.25 cup olive oil
  • 3 garlic 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. Toss the bell pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and black pepper until evenly coated, then spread them on a sheet pan in a single layer for even contact.
  2. Marinate for 30 minutes at room temperature so the peppers absorb flavor while you prepare the grill.
Grill until charred and tender
  1. Preheat a grill to medium-high heat and place the peppers cut-side down over direct heat for 6-7 minutes until the cut sides start to char and soften.
  2. Flip the peppers and grill skin-side down for 5-6 minutes until deeply charred in spots and tender when pierced.
Finish and serve
  1. Arrange the grilled peppers on a platter, keeping the cut sides facing up for maximum burrata coverage.
  2. Tear the burrata over the peppers so it melts slightly from the heat, then sprinkle with toasted panko breadcrumbs and fresh basil for contrast.

Notes

Pro tip: Toast the panko just until golden for crunch that stays noticeable under the burrata. Store leftovers in the fridge up to 2 days, but assemble topping right before serving for best texture; freezing isn’t recommended due to the peppers’ and burrata’s texture. For a lower-fat swap, use part-skim burrata or fresh mozzarella instead of full-fat burrata.