If you’re looking for a dish that bursts with vibrant colors, textures, and flavors, the Grilled Marinated Peppers with Burrata and Sourdough Breadcrumbs Recipe is an absolute showstopper. This recipe transforms simple bell peppers into a gourmet experience, combining smoky grilled goodness with the creamy indulgence of burrata cheese and the delightful crunch of homemade sourdough breadcrumbs. Perfect for summer gatherings or a cozy brunch, it’s both elegant and approachable, making it one of those dishes you’ll find yourself craving again and again.

Ingredients You’ll Need

The image shows a baking tray filled with nine halved bell peppers arranged in a close group. There are two colors of bell peppers: red and yellow, each pepper sliced in half vertically with the inner white ribs and seeds removed. The red bell peppers have a glossy, smooth texture with some light reflections and black pepper sprinkled inside. The yellow bell peppers show a slightly textured inner surface with similar black pepper seasoning. The baking tray is dark metal with a slightly rough texture and a honeycomb pattern. The tray sits on a white marbled surface visible around the edges. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet essential, each playing a special role in building a dish that’s fresh, flavorful, and texturally satisfying. From the juicy sweetness of bell peppers to the creamy richness of burrata, everything works harmoniously.

Bell peppers: The star of the dish, their natural sweetness intensifies when grilled and marinated.
Salt and pepper: Basic seasonings that bring out all the flavors without overpowering.
Olive oil: Used both for grilling and in the vinaigrette, providing a silky richness.
Red wine vinegar: Adds a tangy brightness that balances the richness of the cheese.
Garlic cloves: Infuses the vinaigrette and breadcrumbs with gentle aromatic heat.
Crushed red pepper flakes: A subtle kick that livens up the marinade.
Sourdough bread: Torn into pieces for crunchy, buttery breadcrumbs that add contrasting texture.
Butter: Used to toast the breadcrumbs into golden perfection.
Garlic powder: Enhances the breadcrumbs for extra garlicky goodness.
Fresh herbs (thyme, basil, rosemary): Infuse the dish with garden-fresh aromas and lift every bite.
Burrata cheese: The creamy crowning glory that delivers a dreamy, luscious mouthfeel.

How to Make Grilled Marinated Peppers with Burrata and Sourdough Breadcrumbs Recipe

Step 1: Preparing the Grill and Peppers

Start by heating your grill to a medium-high temperature—ideally around 500 degrees. This ensures the peppers develop a beautiful char without getting soggy. Slice each bell pepper in half from top to bottom, removing ribs and seeds carefully so there’s room to savor every part. Don’t forget to lightly coat them with olive oil and season with salt and pepper for flavor enhancement and to help prevent sticking.

Step 2: Whisking Up the Vinaigrette

The secret to the marinade’s tangy kick lies in this simple vinaigrette. Whisk together red wine vinegar, minced garlic, a pinch of salt, black pepper, and crushed red pepper flakes. Slowly drizzle in the olive oil while whisking to emulsify the dressing. This mixture will not only marinade the peppers but also add a fresh zing that contrasts beautifully with the creamy burrata.

Step 3: Crafting the Sourdough Breadcrumbs

Using torn pieces of sourdough bread, melt butter in a skillet over medium heat. Add the bread pieces along with a sprinkle of salt, pepper, and garlic powder. Cook, stirring often, until the crumbs turn golden brown and crunchy—expect about 5 to 6 minutes. These crispy breadcrumbs bring an irresistible texture that plays so well against the softness of the cheese and peppers.

Step 4: Grilling the Peppers

Place the prepared pepper halves cut side down on the grill. Cook for about 5 to 6 minutes until they show beautiful grill marks and develop a slight char. Flip and grill the other side for an additional 5 minutes. The grilling perfectly softens the peppers while adding smoky depth and caramelized sweetness.

Step 5: Assembling the Dish

Transfer your grilled peppers to a serving plate and immediately drizzle with some of the vinaigrette to let them soak in the flavors. Tear your ball of burrata into generous chunks and distribute it over the warm peppers. Add another drizzle of vinaigrette for that citrusy pop. Top everything off with the crunchy sourdough breadcrumbs and scatter freshly chopped herbs for an aromatic and colorful finish.

Step 6: Serving and Enjoying

Now comes the fun part—digging into this symphony of flavors and textures. The interplay of smoky grilled peppers, creamy burrata, zesty vinaigrette, and crunchy breadcrumbs creates a dish that feels indulgent yet light and fresh. Serve it as a beautiful appetizer, a side, or even a light main course.

How to Serve Grilled Marinated Peppers with Burrata and Sourdough Breadcrumbs Recipe

The dish shows a white oval plate full of roasted bell pepper slices with blackened edges in red, yellow, and orange colors. On top of and between the peppers are uneven dollops of soft white cheese that adds a creamy texture. Scattered over the dish are crunchy, broken golden brown bread pieces and small green herb sprigs, giving a fresh touch. The whole plate sits on a white marbled surface. Nearby, there is a glass bowl with a spoon inside, containing a light brown liquid. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like basil, thyme, or rosemary sprinkled on top add brightness and wonderful aroma. A few cracked black pepper flakes or a drizzle of extra virgin olive oil can elevate the presentation and flavor, making each bite even more special.

Side Dishes

This dish pairs wonderfully with a crisp green salad or a bowl of grains like quinoa or farro, which soak up any leftover vinaigrette. For something heartier, grilled chicken or a light seafood dish complement the peppers’ smoky sweetness perfectly.

Creative Ways to Present

Try serving the grilled marinated peppers on a rustic wooden board or over a bed of arugula for a colorful platter. You can also stuff the grilled pepper halves with burrata and top with breadcrumbs for individual servings that look elegant and are easy to share.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled peppers and vinaigrette separately in airtight containers to preserve freshness. Burrata is best added just before serving, so keep it chilled until then. The sourdough breadcrumbs can be stored in a sealed container at room temperature for up to 2 days but are best eaten fresh.

Freezing

Grilled peppers can be frozen but keep in mind the texture may become softer upon thawing. It’s better to freeze just the peppers without burrata or breadcrumbs. Thaw overnight in the refrigerator and reheat gently before assembling.

Reheating

Warm the peppers gently in a skillet or oven to avoid overcooking. Add the burrata only after reheating to keep its creamy texture intact. If the breadcrumbs have lost crunch, a quick toast in a dry pan can revive them nicely.

FAQs

Can I use other types of peppers for this recipe?

Absolutely! While bell peppers are sweet and melt beautifully when grilled, poblano or sweet Italian peppers are great alternatives if you want a bit of extra smokiness or mild heat.

What if I can’t find burrata cheese?

You can substitute with fresh mozzarella or ricotta, but burrata’s creamy center really makes this dish special. If you try substitutes, consider adding a drizzle of olive oil to boost richness.

Is this recipe gluten-free?

The sourdough breadcrumbs contain gluten, but you can swap them for gluten-free breadcrumbs or toasted nuts like pine nuts or walnuts to maintain texture and flavor while keeping it gluten-free.

Can I make the vinaigrette ahead of time?

Yes! The vinaigrette can be made a day ahead and stored in the refrigerator. Just whisk it again before using as olive oil can separate over time.

How long does this dish stay fresh once assembled?

It’s best enjoyed fresh for the full contrast of textures. If you must store assembled leftovers, refrigerate and consume within a day for the best taste and texture.

Final Thoughts

Trying out the Grilled Marinated Peppers with Burrata and Sourdough Breadcrumbs Recipe is like treating yourself to a symphony of fresh, smoky, creamy, and crunchy sensations all at once. It’s the kind of dish you’ll want to bring back to your table time and again, impressing friends and family alike without fussing over complicated ingredients. So fire up that grill and dive into this colorful, flavorful delight—you won’t regret it!