This recipe is my kind of summer (or “I’m pretending it’s summer”) food: quick on the grill, ridiculously flavorful, and fancy-looking in that oh wow, you made this? way—when really you just grilled peppers and let burrata do the flirting.
Table of Contents
Why You’ll Love These Grilled Marinated Peppers
- Fast but impressive: They’re done in minutes, but look like a dish that belongs on a restaurant patio.
- Great for busy days: You can grill the peppers earlier and assemble when you’re ready. (Because we don’t always have the luxury of perfect timing.)
- That crunchy topping though: Garlic-y sourdough breadcrumbs are the kind of thing you start “taste testing” and suddenly half the pan is gone. Oops.
Ingredients You’ll Need
For the peppers + marinade
- 4 bell peppers
- Salt and pepper
- Olive oil spray (or olive oil for drizzling)
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Pinch crushed red pepper flakes
- ⅓ cup olive oil
For the sourdough breadcrumbs
- 3 slices sourdough bread, torn into pieces
- 1 tablespoon butter
- ½ teaspoon garlic powder
For serving
- 1 (8 ounce) ball burrata cheese
How to Make Grilled Marinated Peppers with Burrata and Breadcrumbs
1) Preheat the grill
Preheat your grill to medium-high heat, around 500°F if your grill has a temp gauge. You want it hot enough to get those gorgeous char marks without turning your peppers into sad, floppy soggy strips.
2) Prep the peppers
Slice each pepper down the center from top to bottom to make halves. Remove the seeds and most of the ribs (no need to obsess—just get the bulk out).
3) Make the vinaigrette
In a bowl, whisk together:
- red wine vinegar
- minced garlic
- a pinch of salt and pepper
- crushed red pepper flakes
Then slowly whisk in the ⅓ cup olive oil until it looks smooth and blended. That’s your pepper marinade—and honestly, it’s good on everything.
4) Make the sourdough crumbs
Heat a skillet over medium heat. Add the butter.
Toss in the torn sourdough pieces with:
- a pinch of salt and pepper
- garlic powder
Cook for 5 to 6 minutes, tossing often, until the bread is crunchy and golden.
5) Grill the peppers
Place the peppers on the grill cut side down.
- Grill for 5 to 6 minutes until they’re golden and lightly charred.
- Flip and grill for another 5 minutes.
Remove the peppers to a platter.
6) Marinate and assemble
Drizzle the warm peppers with a bit of vinaigrette and let them sit for a few minutes. This is where the magic happens—warm peppers soak up that garlicky tang like they’ve been waiting for it.
Now:
- Drizzle more vinaigrette on top
- Sprinkle with the sourdough crumbs
- Finish with fresh herbs
7) Serve!
Serve immediately while the peppers are warm and the burrata is melting into all the corners.
My Best Tips for Perfect Grilled Peppers
- Don’t skip the marinating moment. Even 3–5 minutes makes a difference. Warm peppers drink up flavor faster.
- No grill? No problem. Use a grill pan or broil the peppers on a sheet pan until charred, flipping once.
- Breadcrumb upgrade: If your sourdough is very fresh and soft, toast it a minute longer. If it’s already a little stale—congrats, you’re accidentally doing it the best way.
A Little Story From My Kitchen
This dish became one of my “save the day” recipes when I needed something quick that still felt special. The first time I made it, I was trying to use up a pile of peppers that were one day away from getting wrinkly and judgmental in the fridge.
I grilled them, drizzled on a quick vinaigrette, and added burrata because… I had it and I’m not made of stone. When I brought the platter to the table, my family acted like I’d been cooking all afternoon.
FAQs About Grilled Marinated Peppers
Can I make Grilled Marinated Peppers ahead of time?
Yes! Grill the peppers and marinate them, then refrigerate. When ready to serve, bring them closer to room temp, add burrata, and top with fresh breadcrumbs and herbs.
How do I store leftovers?
Store peppers (with vinaigrette) in an airtight container in the fridge for up to 3 days. Keep breadcrumbs separate so they stay crunchy. Add burrata fresh if you can.
Can I substitute another cheese for burrata?
Are grilled peppers spicy with the red pepper flakes?
Not really—just a gentle warmth. If you’re serving spice-sensitive people, use a tiny pinch or skip it.
What should I serve with Grilled Marinated Peppers with Burrata and Breadcrumbs?
These are amazing with grilled chicken, steak, salmon, or as part of a snacky spread with crackers and olives. Also fantastic piled onto toasted bread like a fancy open-faced sandwich.
Bring This Pepper Magic to Your Table
Make Grilled Marinated Peppers with Burrata and Breadcrumbs once, and I promise you’ll start looking for reasons to grill “just a few peppers.” (And if you “accidentally” buy burrata again next week, I won’t tell.)
Happy cooking!
Keep the Grill Party Going (More Tasty Ideas!)
If these Grilled Marinated Peppers have you in that “wait… I can make restaurant food at home” mood, here are a few reader-favorite recipes that pair perfectly with this platter (or help you turn it into a full meal):
- Want something cozy and creamy to match that burrata vibe? Try Creamy Burrata Pasta—it’s basically comfort food with a fancy little bow on top.
- If you’re building a full spread, add a fresh side like Roasted Brussels Sprouts Caesar Salad for crunch, tang, and “I totally planned this” energy.
And now I’m dying to know—did you make this recipe your own? ⭐ Leave a review and tap your star rating (1–5 stars) so other readers can see how it turned out for you. Your stars seriously help this little Chicken Magic kitchen grow!
Grilled Marinated Peppers with Burrata and Breadcrumbs
-
Total Time:
30 minutes -
Yield:
4 servings
Description
Smoky, sweet grilled bell peppers get a quick garlicky vinaigrette “marinade,” then are topped with creamy burrata and crunchy sourdough breadcrumbs. Perfect as an easy appetizer or summery side.
Ingredients
- 4 bell peppers (any colors)
- Salt and pepper, to taste
- Olive oil spray (or olive oil for drizzling)
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Pinch crushed red pepper flakes
- 1/3 cup olive oil
Sourdough Breadcrumbs
- 3 slices sourdough bread, torn into pieces
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
To Serve
- 1 (8-ounce) ball burrata cheese
Instructions
- Preheat grill to medium-high heat (about 500°F).
- Slice peppers in half from top to bottom. Remove seeds and most ribs. Spray or brush with olive oil and season with salt and pepper.
- Make the vinaigrette: whisk vinegar, garlic, a pinch of salt and pepper, and red pepper flakes. Slowly whisk in olive oil until combined.
- Grill peppers cut-side down for 5–6 minutes until lightly charred. Flip and grill 5 minutes more.
- Place peppers on a platter. Drizzle with some vinaigrette and let sit 3–5 minutes.
Notes
- No grill? Broil peppers on a sheet pan, flipping once, until charred and tender.
- Make-ahead tip: Grill and marinate peppers up to 1 day ahead. Add burrata + crumbs just before serving so everything stays fresh and crunchy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Side Dish
- Method: Grilling
- Cuisine: American (Mediterranean-inspired)
Nutrition
- Serving Size: 1/4 recipe
- Calories: 445 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
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