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Grilled Marinated Peppers with Burrata and Breadcrumbs

Grilled peppers are marinated in olive oil, garlic, and balsamic, then charred until tender for a smoky bite. They’re topped with creamy burrata and crispy toasted panko for an Italian appetizer that’s ready in minutes.
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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
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.
Toppings
  • 8 oz burrata cheese
  • 0.5 cup panko breadcrumbs Toasted.
  • 1 fresh basil For garnish.

Equipment

  • 1 grill

Method
 

Marinate the peppers
  1. Toss the halved bell peppers with olive oil, minced garlic, balsamic vinegar, salt, and pepper until evenly coated, with all cut surfaces glistening.
  2. Let the peppers marinate for 30 minutes at room temperature, uncovered, so the flavors soak in.
Grill until charred and tender
  1. Preheat the grill to medium-high heat, then grill the peppers cut-side down for 6-7 minutes until you see dark grill marks.
  2. Flip the peppers and grill skin-side down for 5-6 minutes until charred and tender, with the skins blistering at the edges.
Finish and serve
  1. Arrange the grilled peppers on a platter so the charred sides face up.
  2. Tear the burrata over the peppers, then sprinkle toasted panko breadcrumbs and fresh basil on top, using the basil as a final bright garnish.

Notes

For best texture, toast the panko just until golden before assembling, then sprinkle immediately so it stays crisp. Store leftovers covered in the refrigerator up to 2 days; burrata is best fresh, but peppers reheat well. Freezing is not recommended. Vegetarian swap: keep as-is (the recipe is already vegetarian) or add a sprinkle of chili flakes if you want more heat.