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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata are topped with creamy burrata and golden toasted panko for an Italian appetizer with charred, tender edges. This quick grill-and-assemble method gives juicy peppers and a crispy breadcrumb finish.
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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 Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate the peppers
  1. Toss the pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and black pepper until evenly coated, with each cut surface glossy. Set aside briefly at room temperature while you prep the grill.
  2. Marinate the peppers for 30 minutes so the cut sides absorb flavor. Keep them covered in the fridge if your kitchen is warm.
Grill
  1. Grill the peppers cut-side down over medium-high heat for 6-7 minutes until the edges char and the peppers begin to soften. Lay them in a single layer to avoid steaming.
  2. Flip the peppers and grill skin-side down for 5-6 minutes until charred and tender. Watch for blistering on the skin and give a gentle press to test tenderness.
Assemble
  1. Arrange the grilled peppers on a platter in a neat fan so you can see the color variety. Let them rest for 2-3 minutes before topping.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and fresh basil for a crisp, creamy finish. Serve immediately while the peppers are warm.

Notes

For the crispiest breadcrumb topping, toast the panko in a dry pan just until golden, then cool slightly before sprinkling so it stays crunchy. Refrigerate leftovers in an airtight container up to 2 days, but keep in mind the peppers soften after chilling; rewarm briefly on a grill pan or in a hot oven. Freezing is not recommended. If you want a lighter option, use part-skim burrata or a burrata-style cheese to reduce calories while keeping a creamy center.