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Grilled Marinated Peppers with Burrata and Crunchy Breadcrumbs Recipe
Ash Tyrrell

Grilled Marinated Peppers with Burrata and Crunchy Breadcrumbs Recipe

I recently made these Grilled Marinated Peppers with Burrata and Crunchy Breadcrumbs, and I honestly couldn't stop talking about them afterward. The smoky flavor from the grilled peppers pairs beautifully with creamy burrata and crispy golden breadcrumbs. Every bite offers a wonderful balance of textures and flavors
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers red, yellow, or orange – Choose firm, fresh peppers for the sweetest flavor and best texture.
  • Salt and black pepper to taste – Essential for enhancing the natural sweetness of the peppers.
  • Olive oil spray or 1 tablespoon olive oil – Helps the peppers grill evenly and develop beautiful char marks.
  • 2 tablespoons red wine vinegar – Adds brightness and tanginess to the marinade.
  • 2 garlic cloves finely minced – Fresh garlic delivers the best flavor compared to pre-minced varieties.
  • Pinch of crushed red pepper flakes – Adds a subtle touch of heat without overpowering the dish.
  • ⅓ cup extra virgin olive oil – Use high-quality olive oil for the richest vinaigrette flavor.
  • 3 slices sourdough bread torn into pieces – Sourdough creates extra crispy and flavorful breadcrumbs.
  • 1 tablespoon butter – Helps the breadcrumbs become golden and crunchy.
  • ½ teaspoon garlic powder – Enhances the savory flavor of the breadcrumb topping.
  • 2 tablespoons fresh herbs thyme, basil, rosemary, or a combination – Fresh herbs add brightness and aroma.
  • 1 ball 8 ounces burrata cheese – Use fresh burrata for the creamiest texture and best presentation.
  • Additional fresh herbs for garnish – Adds color and freshness before serving.

Method
 

  1. Wash the bell peppers thoroughly and pat them dry. Slice each pepper in half lengthwise and remove most of the seeds and membranes. Lightly coat them with olive oil and season generously with salt and pepper.
  2. In a small bowl, combine red wine vinegar, minced garlic, crushed red pepper flakes, salt, and pepper. Slowly whisk in the olive oil until the dressing becomes smooth and emulsified. Set aside for later use.
  3. Heat a skillet over medium heat and melt the butter. Add the torn sourdough pieces along with garlic powder, salt, and pepper. Stir frequently until the crumbs become golden brown and crisp.
  4. Preheat the grill to medium-high heat. Place the peppers cut-side down on the grill and cook until lightly charred and softened. Flip them and continue grilling until tender but still slightly firm.
  5. Transfer the grilled peppers to a serving platter. Drizzle some of the prepared vinaigrette over the warm peppers and allow them to rest for several minutes. This helps them absorb all the delicious flavors.
  6. Gently tear the burrata into pieces and place it over the marinated peppers. The creamy cheese melts slightly against the warm peppers, creating an incredible texture contrast.
  7. Scatter the crunchy breadcrumbs over the top of the burrata and peppers. Finish with fresh herbs and another light drizzle of vinaigrette. Serve immediately while the peppers are still slightly warm.

Notes

  • I always use colorful bell peppers because they make the dish look vibrant and appealing.
  • I let the peppers marinate for at least 10 minutes after grilling to deepen the flavor.
  • I prefer using fresh burrata on the day of purchase for maximum creaminess.
  • I toast the breadcrumbs until deeply golden because they add incredible texture.
  • I often add a tiny drizzle of balsamic glaze before serving for extra flavor.
  • I like using a mix of fresh basil and thyme for the freshest herbal notes.