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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled marinated peppers topped with creamy burrata and crispy toasted breadcrumbs make an Italian appetizer with bold charred flavor. Colorful bell peppers are marinated for 30 minutes, then grilled until tender and caramelized at the 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: 430
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
  • salt To taste.
  • pepper To taste.
Topping
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs Toasted.
  • fresh basil For garnish.

Equipment

  • 1 grill

Method
 

Marinate the peppers
  1. Toss the bell pepper halves with olive oil, minced garlic, balsamic vinegar, salt, and pepper until well coated, and set them cut-side down in a single layer for even coverage. Let the bowl sit at room temperature while you prepare the grill.
  2. Marinate the peppers for 30 minutes so the garlic and vinegar flavor soak in, then briefly drain off excess liquid before grilling.
Grill until charred and tender
  1. Preheat the grill to medium-high heat, then place the peppers on the grates cut-side down and grill for 6-7 minutes until the surfaces start to char. Keep the lid closed as much as possible to build heat quickly.
  2. Flip the peppers so the skin side faces down and grill for 5-6 minutes until charred and tender. Look for softened interiors and blistered skin.
Assemble and serve
  1. Arrange the grilled peppers on a platter in a single layer so the charred sides stay visible.
  2. Tear the burrata over the peppers, sprinkle with the toasted panko breadcrumbs, and finish with fresh basil for color.

Notes

For best results, marinate at room temperature for the full 30 minutes, then grill promptly so the peppers cook through instead of steaming. Refrigerate leftovers in an airtight container up to 2 days; assemble burrata and breadcrumbs only right before serving for the crispiest texture. Freezing is not recommended because burrata and peppers lose texture. If you want a lighter option, swap burrata with part-skim fresh mozzarella and use a smaller amount.