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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata and breadcrumbs: smoky, charred bell peppers topped with creamy burrata and crunchy toasted panko. The peppers are marinated briefly, grilled cut-side down, then finished with breadcrumbs and fresh basil for a bright Italian appetizer.
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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
  

Bell peppers
  • 6 large bell peppers (various colors), halved Use a mix of colors for the most vibrant presentation.
Marinade
  • 0.25 cup olive oil Helps the peppers grill and cling to aromatics.
  • 3 cloves garlic, minced Minced for even flavor through the marinade.
  • 2 tbsp balsamic vinegar Adds tang to balance the creamy burrata.
  • 1 salt and pepper Season to taste; include both salt and black pepper.
Toppings
  • 8 oz burrata cheese Tear or spoon into irregular pieces so it pools on the warm peppers.
  • 0.5 cup panko breadcrumbs, toasted Toasting creates a crisp, golden topping.
  • 1 fresh basil for garnish Use fresh leaves for aroma and color.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Marinate the peppers
  1. Toss the pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and pepper until evenly coated and glistening.
  2. Rest the peppers for 30 minutes to marinate, allowing the flavors to sink in and the peppers to soften slightly at the edges.
Grill
  1. Preheat the grill to medium-high heat and place the peppers cut-side down; grill for 6-7 minutes until you see dark grill marks and the surfaces begin to blister.
  2. Flip the peppers and grill skin-side down for 5-6 minutes until charred and tender, with peppers easily yielding when pressed.
Assemble
  1. Arrange the grilled peppers on a platter in a single layer so the charred edges stay visible.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and fresh basil to finish.

Notes

Pro tip: If your grill runs hot, keep a close eye on the cut-side charring and pull the peppers as soon as they’re tender—overcooking can make them collapse. Refrigerate leftovers in an airtight container up to 2 days; burrata is best within 24 hours for its creamy texture. Freezing is not recommended. Dietary swap: for a dairy-light option, serve the charred peppers with ricotta salata (or plant-based feta) instead of burrata.