These grilled peppers are a revelation—simple, bold, and utterly delicious.
Grilled until slightly charred, marinated in a bright vinaigrette, and finished with creamy burrata and crunchy sourdough crumbs, these peppers capture everything great about summer produce.
One batch now, another stuffed version soon—this is peak pepper season and I plan to celebrate it.
If you love bright, tangy flavors and a touch of smoke, these peppers will become a go-to. They’re quickly grilled, tossed in a tangy vinaigrette, and then garnished with torn burrata—a combination that’s decadently simple and irresistibly tasty.
To finish, add crunchy sourdough crumbs or croutons, plenty of fresh herbs, and another drizzle of the vinaigrette for balance. The contrast of textures and flavors—smoky pepper, creamy cheese, herby brightness, and toasty crunch—makes every bite sing.
I can’t even stand it!
These grilled marinated peppers can rival roasted red peppers from a jar. The grill adds a smoky depth that elevates them, making them perfect on pasta, pizza, or served simply with bread and a glass of chilled white wine.
Serve them whole as a relaxed dinner or slice them for a party platter. For an appetizer, arrange sliced peppers on a platter, spoon on vinaigrette, top with a ball of burrata and serve with slices of sourdough. For a sit-down meal, keep them intact, stuff them with burrata and crumbs, and enjoy with a knife and fork.
This is the perfect summery snack—ideal for late-afternoon happy hour that turns into dinner on the patio. The flavors are light, bright, and satisfying.
Grilled Peppers with Burrata and Breadcrumbs
Grilled Marinated Peppers with Burrata and Breadcrumbs
4
people
30 mins
15 mins
45 mins
Leave a Review »
Ingredients
- 4 bell peppers
- Salt and pepper
- Olive oil for spraying or drizzling
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Pinch crushed red pepper flakes
- 1/3 cup olive oil
- 3 slices sourdough bread, torn into pieces
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh herbs (thyme, basil, rosemary), plus more for sprinkling
- 1 (8 ounce) ball burrata cheese
Instructions
-
Preheat the grill to medium-high heat (around 500°F if possible).
-
Slice the peppers down the center from top to bottom and remove some of the ribs and seeds. Spray or brush with olive oil and season with salt and pepper.
-
Make the vinaigrette: whisk together red wine vinegar, minced garlic, a pinch of salt and pepper, and crushed red pepper flakes. Slowly whisk in the olive oil until emulsified.
-
Make the sourdough crumbs: heat a skillet over medium heat and melt the butter. Add the torn sourdough pieces with a pinch of salt, pepper and the garlic powder. Cook, tossing often, until the pieces are crunchy and golden, about 5–6 minutes.
-
Grill the peppers, cut side down, for 5–6 minutes until golden and slightly charred. Flip and grill another 5 minutes. Remove to a plate, drizzle with some vinaigrette and let them rest to absorb the dressing.
-
Tear the burrata and distribute it over the peppers. Drizzle more vinaigrette on top, then finish with the sourdough crumbs and plenty of fresh herbs. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo to the Facebook page. I appreciate you so much!
Burrata is for lovers!