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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers with burrata and breadcrumbs is an Italian appetizer built on charred, tender peppers and creamy cheese. After a quick 30-minute marinade, peppers are grilled until blistered, then finished with torn burrata and crunchy toasted panko.
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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: 370
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 6 large bell peppers Halved, various colors.
Marinade
  • 0.25 cup olive oil
  • 3 garlic Minced.
  • 2 tbsp balsamic vinegar
  • 1 salt To taste.
  • 1 pepper To taste.
Toppings
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs Toasted.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Marinate the peppers
  1. In a sheet pan, toss the pepper halves with olive oil, garlic, balsamic vinegar, salt, and pepper until evenly coated, then spread them cut-side up so the marinade clings.
  2. Let the peppers marinate for 30 minutes at room temperature so the flavors soak in.
Grill until charred and tender
  1. Preheat a grill to medium-high heat, then place the peppers cut-side down and grill for 6-7 minutes, watching for deep char marks and softened edges.
  2. Flip the peppers to skin-side down and grill for 5-6 minutes until charred and tender, with blistered skin and a yielding bite.
Assemble and finish
  1. Arrange the grilled peppers on a platter in a single layer so they stay warm and showcase the char.
  2. Tear the burrata over the peppers, then sprinkle with toasted panko breadcrumbs and finish with fresh basil for a creamy, crunchy contrast.

Notes

Pro tip: Toast the panko just until golden and dry—this keeps it crisp under the burrata. Refrigerate leftovers in a sealed container for up to 2 days; freeze is not recommended because peppers and burrata texture change.