Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled peppers with burrata deliver charred, tender bell peppers topped with creamy burrata and crispy toasted breadcrumbs. This Italian appetizer uses a quick balsamic-garlic marinade for vibrant flavor and a summer-ready finish.

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Prep Time 20

Cook Time 15

marinating 30

Total Time 1 5

Servings: 6 servings

Course: Appetizer

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Peppers and marinade

6 bell peppers Large, halved; various colors.
0.25 cup olive oil
3 garlic Minced.
2 tbsp balsamic vinegar
0.25 tsp salt To taste.
0.25 tsp pepper To taste.

Toppings

8 oz burrata cheese
0.5 cup panko breadcrumbs Toasted.
1 fresh basil For garnish.

Equipment

1 cast iron skillet
1 sheet pan

Method

Marinate the peppers

Toss bell peppers with olive oil, garlic, balsamic vinegar, salt, and pepper until evenly coated, with the cut sides well covered.
Cover and marinate for 30 minutes to let the flavors soak in.

Toast the breadcrumbs

Toast panko breadcrumbs in a single layer at 350°F for 5 minutes, stirring once, until golden and fragrant.

Grill

Grill bell peppers cut-side down over medium-high heat for 6-7 minutes until grill marks form and the cut sides soften.
Flip and grill skin-side down for 5-6 minutes until charred and tender.

Assemble

Arrange the grilled peppers on a platter in a single layer so the charred edges stay visible.
Tear burrata over the peppers, then sprinkle with toasted panko breadcrumbs and fresh basil.

Notes

For cleaner char, pat the bell peppers dry after marinating and preheat the grill well. Refrigerate leftovers in a covered container up to 2 days; assemble fresh if possible, since burrata texture softens. Freezing is not recommended for the assembled topping. For a dairy-light swap, use fresh ricotta or a vegan burrata-style topping, but expect a different melt and texture.