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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled peppers with burrata and breadcrumbs—charred, sweet-tender bell peppers topped with creamy burrata and toasted panko. Marinated with garlic and balsamic, then grilled hot for smoky caramelized edges.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate the peppers
  1. In a bowl, toss the pepper halves with olive oil, garlic, balsamic vinegar, salt, and pepper until evenly coated. The peppers should look glossy with marinade clinging to the cut sides.
  2. Let the peppers marinate for 30 minutes at room temperature. They’ll darken slightly and become more aromatic as the garlic and vinegar soak in.
Grill
  1. Preheat the grill to medium-high heat, then place peppers cut-side down on the grates. Grill for 6-7 minutes, until the cut sides are charred and beginning to soften.
  2. Flip the peppers and grill skin-side down for 5-6 minutes. Continue until the skin is blistered, charred, and the peppers are tender.
Assemble
  1. Arrange the grilled peppers on a platter in a single layer. Spread them out so each charred edge shows.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and fresh basil. Finish with visible creamy pockets and golden crumbs on top.

Notes

Pro tip: toast the panko just until golden, then sprinkle right before serving so it stays crisp under the burrata. Store leftovers covered in the refrigerator up to 2 days; the peppers reheat best briefly on a hot grill or pan. Freezing is not recommended for burrata, but you can freeze grilled peppers separately for up to 2 months and thaw/reheat, then top with fresh burrata and breadcrumbs. For a dairy-light option, swap burrata for fresh ricotta or marinated chickpeas and use olive-oil skimming for a lighter finish.