This post may contain affiliate links, please see our privacy policy for details.

These Charred Baby Bell Peppers with Burrata are a great easy appetizer for outside summer entertaining. Cute little baby bell peppers thrown on the grill and cooked until charred, then tossed in an herby pistachio honey vinaigrette and served up alongside creamy burrata cheese with crusty grilled ciabatta. This delightful summery appetizer is exactly what your summer parties or dinners in the backyard need. Enjoy the peppers warm or cold, they’re delicious either way you serve them.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

It’s the 4th of July week! I feel like so many of us are slowly entering into vacation mode. I know the 4th isn’t until Sunday, but many of us are either traveling, taking time off to chill, or hosting a fun backyard party this week.

As you know, we’re heading to Mexico next week. We’re renting a really great house through VRBO with a nice kitchen. With so many people in our group, it’s essential to have a kitchen on these family trips. The theme for this trip is definitely easy summer entertaining recipes that are perfect for the 4th, but great for every other day this summer too.

Like these peppers! Oh, these peppers that I just love so much. They are so GOOD.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

So here’s the story

The classic summer appetizer is Caprese. Tomatoes, basil, and mozzarella. Yes, it’s simple and delicious, but it’s been done. And let’s be honest, unless you’re getting PERFECT summer tomatoes, the tomatoes themselves can fall a little flat.

I know, harsh, but come on, it’s true.

Peppers on the other hand? They’re always, always good. They’ve been one of my favorite vegetables since I was a kid when my dad would use them for his pasta dishes. Which was actually the inspiration for this quick recipe.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

Now the details – start with the vinaigrette

Hands down this is one of my favorite vinaigrettes. It’s sweet, tangy, and herby with pistachios, thyme, and lemon. It’s also got a slight kick from some chili flakes too. The pistachios add a salty crunch, while the honey keeps things sweet…a nice balance to the spicy.

You’ll want to make the vinaigrette first. That way it’s all ready to go, since the peppers and bread grill up pretty fast.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

Onto the peppers

You’ll want to use baby bell peppers for this recipe, they’re just perfect for grilling and enjoying as an appetizer or side dish. Toss them simply with olive oil, paprika, chili powder, salt, and pepper.

And for the bread, I love to use ciabatta.

Grill both the peppers and bread up at the same time.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

Here is how you serve this up

Once the peppers have been grilled and have a nice char, arrange them on a big serving plate. Then drizzle the vinaigrette over the peppers while they’re still warm. Adding the vinaigrette while the peppers are warm will help the peppers better soak up the deliciousness of the vinaigrette.

Then break the burrata cheese around the peppers, drizzle with some vinaigrette, and let everything sit ten or so minutes to really soak up the flavors from the vinaigrette.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

And finally, serve the peppers and burrata with that grilled bread. Enjoy every last bite of this delicious yet simple summery appetizer or side.

Already excited to remake these for the 4th. My family loves peppers…and I love how easy they are to put together.

Oh, and the added plus here? This is such a pretty appetizer too! The perfect centerpiece for any table.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

Looking for other summery appetizer recipes? Here are some favorites:

Whipped Ricotta Toast with Marinated Tomatoes and Lemon Thyme Honey

Antipasto Tortellini Skewers with Lemon Basil Vinaigrette

Marinated Goat Cheese Strawberry Crostini

Pastry Wrapped Baked Brie with Thyme Butter Roasted Plums

Peach Brie Pastry Tarts with Peppered Rosemary Honey

Lastly, if you make these Charred Baby Bell Peppers with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Charred Baby Bell Peppers with Burrata

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10
Calories Per Serving: 259 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Instructions

  • 1. To make the vinaigrette. Combine 1/4 cup olive oil, the honey, pistachios, lemon juice, vinegar, basil, chives, thyme, garlic, and a pinch each of salt, pepper, and chili flakes in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
    2. Preheat the grill or grill pan to high. 
    3. In a large bowl, toss the peppers with 2 tablespoon olive oil, paprika, chili powder, salt and pepper. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt.
    4. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill. At the same time, grill the peppers until softened and charred, 3-4 minutes per side. Remove from the grill and arrange on a serving plate.
    5. Drizzle the vinaigrette over the peppers, then break the balls of burrata around the peppers. Let everything sit 5-10 minutes. Serve with vinaigrette and grilled bread.

Charred Baby Bell Peppers with Burrata | halfbakednharvest.com

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’m making this for a tailgate this weekend and wondering what you think about marinating the peppers in the vinaigrette and basically letting them soak so that when I put them out on the platter at the football game they are just ready to go? Would this end up making the peppers too limp and soft? Thanks so much for the help.

    1. Hey Kari,
      I think that would be just fine to do! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Emily,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  2. This recipe looks great. I’m getting some baby bell peppers in next week’s farm share and want to make this for a dinner party. No need to clean out the seed? Just eat everything?

    1. Hey Betsy,
      Awesome!! I just leave the seeds yes:) I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Casey,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

  3. 5 stars
    I made this for a dinner party last night and all of my guests enjoyed all of the flavors! I love that the dish looks so pretty and it’s an easy recipe!

    1. Hey Pam,
      Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan

    1. Hey Lisa,
      Yes, I would recommend you do that. I hope you love this recipe, please let me know if you give it a try! xTieghan

  4. 5 stars
    My daughter (who loves to cook) introduced me to your Instagram account a few months ago and I’m so glad she did! I made this for an appetizer tonight and it was delicious. The texture and flavor of the vinaigrette really pulled the dish together. I will definitely be making this again. Thank you for helping me appear to be a better cook than I really am.

    1. Hey Melanie,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan

  5. This recipe was amazing! Made it for a dinner party-it was make-ahead easy and a HUGE hit. I added roasted tomatoes and crisped prosciutto. I also made an extra batch of the vinaigrette and gave it to the hosts. Wish I could post a photo. it was definitely picture worthy.

    1. Hey Patti,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

      1. Tieghan,
        I brought your antipasto tortellini skewers to another party last night- definite WOW factor. Keep the recipes coming!
        Patti

        1. Hey Patti,
          Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  6. 5 stars
    Omg. This was wonderful. I made it as dinner with the vinegarette on a salad and grilled chicken breast. It’s just perfect.

    1. Hey Arlene,
      Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

  7. 5 stars
    Absolutely delicious! My hubby and I made this over the weekend. This could be a meal itself! We followed the recipe exactly and the combination of flavors and textures was perfect. I did bring the burrata to room temperature because I figured it would taste better with the warm ingredients. We will be making this again, that’s for sure!! Thanks for another winner!!

    1. Hey Elaine,
      Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan

    1. Hey Melissa,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

  8. Looks beautiful, but do you eat the stems too? If you served them to guests for a dinner would you advise them to cut off the stems as they are eating? Thx.

    1. Hey Elle,
      You can skip eating the stems:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  9. 5 stars
    Made this tonight, so yummy! I didn’t have any champagne vinegar so I used red wine vinegar and added a tiny but more honey. My whole family loved it, thank you!

    1. Hey Jane,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  10. Hey Teighan, I’d love to make this but unfortunately I am allergic to pistachios. Would you suggest I just leave them out, or what would be the best substitute?

    1. Hey Sarah,
      I would just skip the pistachios, you could also add another nut that you enjoy! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Blake,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  11. 5 stars
    Made this for a little get together before a neighborhood party on 7/3. Everyone loved it and the vinaigrette really was amazing! I will definitely make this again. Great recipe.

    1. Hey Juli,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  12. 5 stars
    Delicious, and so easy! I loved the vinaigrette. This makes extra, so save some for a salad dressing (add more olive oil for this), or drizzle it over grilled chicken or fish. It’s great served family style for a party.

    1. Hey Catherine,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  13. 5 stars
    We had some friends over yesterday for a 4th of July cook out before the fireworks. The peppers were one of the appetizers and the hit of the three. Beautiful presentation and so delicious!

    1. Hey Gale,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  14. I made these peppers and they were delicious! My guests felt like they were at a 5star restaurant. Thanks for sharing.

    1. Hey Karen,
      Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  15. Absolutely delicious! The pistachio vinaigrette makes this dish…the leftover dressing will pair well with many other dishes. After grilling the peppers, I decided to slice through and remove the seeds. Placed the charred slices on the dish and then drizzled the dressing and burrata as Suggested. So pretty, definitely will make again!!

    1. Hey Carman,
      I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!🇺🇸 xTieghan

  16. Can you grill the peppers and bread ahead? I want to take them to a party but need to prep before. I can add the cheese when ready to serve?

    1. Hey Jane,
      Sure, that would be just fine to do. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

    1. Hey Judy,
      I do not remove the seeds, you can eat them or eat around them. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    2. 5 stars
      This was fabulous and the pistachio honey vinaigrette absolutely sends it over the top. Great recipe!

    1. Hey Jen,
      Any other nut that you enjoy will work here. I hope this recipe turns out amazing for you. Please let me know if you give it a try! xTieghan