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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers topped with creamy burrata and crispy toasted breadcrumbs for an Italian appetizer. Charred, tender peppers come from cut-side-down grilling, then skin-side-down until blistered for bold flavor.
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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 Method Notes

Ingredients
  

Bell peppers
  • 6 large bell peppers (various colors), halved
Olive oil and aromatics
  • 0.25 cup olive oil
  • 3 garlic, minced
  • 2 tbsp balsamic vinegar
  • 0.25 tsp salt and pepper Use to taste.
Cheese and topping
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs, toasted
  • 0.25 cup fresh basil for garnish

Method
 

Marinate the peppers
  1. Toss pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and pepper until well coated; set them cut-side up for even coverage.
  2. Marinate the peppers for 30 minutes so the vinegar flavor penetrates and the edges soften slightly.
Grill
  1. Preheat the grill to medium-high heat, then grill peppers cut-side down for 6-7 minutes until charred.
  2. Flip the peppers and grill skin-side down for 5-6 minutes until charred and tender.
Serve
  1. Arrange the grilled peppers on a platter in a single layer for easy topping.
  2. Tear burrata over the peppers, then sprinkle with toasted breadcrumbs and fresh basil for a creamy, crunchy finish.

Notes

For the best char, keep the grill at steady medium-high heat and avoid moving the peppers during the first cut-side-down phase. Refrigerate leftovers in an airtight container up to 2 days, but add burrata and breadcrumbs just before serving for the creamiest texture. Freezing is not recommended for burrata-topped peppers. For a lighter option, use part-skim burrata or a burrata-style soft cheese to reduce calories.