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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata are a classic Italian appetizer with charred, tender bell peppers, creamy burrata, and crispy toasted breadcrumbs. The peppers get a quick garlic-balsamic marinade, then grill until blistered and smoky for an elegant 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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Marinate the peppers
  1. Toss the pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and black pepper until evenly coated, then transfer to a sheet pan. Aim for glossy, well-seasoned peppers with no dry spots.
  2. Let the peppers marinate for 30 minutes to absorb the garlic-balsamic flavors, stirring once halfway if possible. You should see a slightly darker, more aromatic coating.
Grill until charred and tender
  1. Preheat your grill to medium-high heat and place the peppers cut-side down on the grates for 6-7 minutes. Look for deep grill marks and softened flesh at the edges.
  2. Flip the peppers so the skin side is down and grill for 5-6 minutes, until charred and tender. You should see blistered skin and a pepper that yields easily.
Assemble
  1. Arrange the grilled peppers on a serving platter so they sit cut-sides up with some space between pieces. This helps them stay crisp around the edges.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and fresh basil. Finish with a mix of white, golden, and green for a vivid top layer.

Notes

For best flavor, keep the peppers in a single layer during the 30-minute marinate so every half is coated. Refrigerate leftovers in an airtight container up to 2 days, but expect the breadcrumbs to soften; do not freeze. Dietary swap: use a dairy-free burrata-style alternative if you need a lactose-free option (charred peppers and panko still work the same).