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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata and breadcrumbs combine charred, tender bell peppers with creamy burrata and crunchy toasted panko. This Italian appetizer is finished with fresh basil for a bright summer starter.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 6 large bell peppers various colors, halved
  • 0.25 cup olive oil
  • 3 garlic minced
  • 2 tbsp balsamic vinegar
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Topping
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs toasted
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the peppers
  1. Toss halved bell peppers with olive oil, minced garlic, balsamic vinegar, salt, and black pepper so every cut surface is coated.
  2. Marinate the peppers for 30 minutes so the flavors soak in.
Grill
  1. Grill the peppers cut-side down over medium-high heat for 6-7 minutes until the cut sides soften and dark grill marks appear.
  2. Flip and grill skin-side down for 5-6 minutes until charred at the edges and tender when pierced.
Finish and serve
  1. Arrange the grilled peppers on a platter in a single layer.
  2. Tear burrata over the peppers, then sprinkle toasted panko breadcrumbs and fresh basil on top.

Notes

For best char, keep the grill at a steady medium-high heat and avoid moving the peppers during the first 6-7 minutes so they get good grill marks. Refrigerate leftovers in an airtight container up to 2 days; rewarm peppers briefly and add burrata fresh if possible (burrata does not freeze well). For a dairy-light option, replace burrata with fresh part-skim mozzarella and finish with a drizzle of olive oil and extra basil.