Why You’ll Love This Recipe
I love this recipe because it highlights fresh ingredients with minimal preparation. The baby bell peppers become tender and slightly smoky as they char, while the burrata adds a creamy richness that balances every bite. I also enjoy how versatile this dish is, since I can serve it with crusty bread, crackers, or alongside grilled meats and salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound baby bell peppers, halved and seeded
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 ounces burrata cheese
- 1 tablespoon balsamic glaze
- 1 tablespoon chopped fresh basil
- 1 teaspoon fresh thyme leaves (optional)
- Crushed red pepper flakes (optional)
- Toasted crusty bread or crostini, for serving
Directions
- I preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat.
- I toss the baby bell peppers with olive oil, minced garlic, salt, and black pepper until they are evenly coated.
- I place the peppers on the hot cooking surface and cook them for 6 to 8 minutes, turning occasionally, until they are tender and lightly charred on all sides.
- I transfer the peppers to a serving platter while they are still warm.
- I place the burrata in the center of the platter, allowing it to soften slightly from the warmth of the peppers.
- I drizzle the peppers and burrata with balsamic glaze.
- I sprinkle chopped basil, fresh thyme if I’m using it, and a pinch of crushed red pepper flakes over the top.
- I serve the dish immediately with toasted crusty bread or crostini for scooping up the creamy burrata and flavorful peppers.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- I add grilled asparagus or zucchini for more roasted vegetables.
- I sprinkle toasted pine nuts or chopped pistachios over the top for extra crunch.
- I replace the burrata with fresh mozzarella or whipped ricotta when I want a different creamy cheese.
- I finish the dish with a squeeze of fresh lemon juice for a brighter flavor.
- I top everything with prosciutto or thinly sliced salami for a heartier appetizer.
Storage/Reheating
I store the charred peppers and burrata separately in airtight containers in the refrigerator for up to 3 days. I gently reheat the peppers in a skillet over medium heat or in a 350°F (175°C) oven for a few minutes until warmed through. I keep the burrata chilled and add it just before serving so it maintains its creamy texture. I assemble the dish fresh for the best flavor and presentation.
FAQs
Can I use regular bell peppers instead of baby bell peppers?
Yes. I simply slice large bell peppers into strips or bite-sized pieces before charring them, and they work just as well.
Can I make this recipe ahead of time?
Yes. I char the peppers ahead of time and refrigerate them. I assemble the dish with fresh burrata just before serving for the best texture.
What can I serve with this dish?
I enjoy serving it with toasted baguette slices, crostini, crackers, grilled chicken, steak, or as part of a charcuterie board.
Can I roast the peppers instead of charring them in a skillet?
Yes. I roast the peppers in a 425°F (220°C) oven for about 20 minutes, turning them halfway through, until they are tender and lightly caramelized.
How do I keep the burrata creamy?
I remove the burrata from the refrigerator about 15 to 20 minutes before serving so it reaches room temperature and becomes extra soft and creamy.
Conclusion
I enjoy making this Charred Baby Bell Peppers with Burrata because it showcases simple ingredients in a fresh and elegant way. The smoky peppers, creamy burrata, fragrant herbs, and sweet balsamic glaze create a beautiful balance of flavors and textures. Whether I’m entertaining guests or preparing a light appetizer for myself, this recipe is always an easy and impressive choice.
PrintCharred Baby Bell Peppers with Burrata Recipe
This Charred Baby Bell Peppers with Burrata is a colorful, elegant appetizer featuring smoky-sweet peppers, creamy burrata, fragrant herbs, and a drizzle of balsamic glaze. It’s an easy dish that’s perfect for entertaining, light lunches, or sharing as part of an appetizer spread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grill
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 pound baby bell peppers, halved and seeded
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 ounces burrata cheese
- 1 tablespoon balsamic glaze
- 1 tablespoon chopped fresh basil
- 1 teaspoon fresh thyme leaves (optional)
- Crushed red pepper flakes (optional)
- Toasted crusty bread or crostini, for serving
Instructions
- Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat.
- Toss the baby bell peppers with the olive oil, garlic, salt, and black pepper until evenly coated.
- Cook the peppers for 6–8 minutes, turning occasionally, until tender and lightly charred on all sides.
- Transfer the warm peppers to a serving platter.
- Place the burrata in the center of the platter, allowing it to soften slightly from the warmth of the peppers.
- Drizzle the peppers and burrata with balsamic glaze.
- Sprinkle with chopped basil, fresh thyme if using, and crushed red pepper flakes if desired.
- Serve immediately with toasted crusty bread or crostini.
Notes
- Add grilled asparagus or zucchini for extra vegetables.
- Top with toasted pine nuts or chopped pistachios for added crunch.
- Substitute fresh mozzarella or whipped ricotta for the burrata if preferred.
- Finish with a squeeze of fresh lemon juice for extra brightness.
- Add prosciutto or thinly sliced salami for a heartier appetizer.
- Store the peppers and burrata separately in the refrigerator for up to 3 days and assemble just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
