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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.
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.
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.
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.
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.
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.
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.
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
Servings: 10
Calories Per Serving: 338 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup, plus 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons roasted pistachios, finely chopped
- juice of 1 lemon
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, grated
- 1 pinch each kosher salt, black pepper, and red pepper flakes
- 1 pound baby bell peppers
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 loaf ciabatta bread, sliced
- 8 ounces burrata cheese, at room temperature
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.
This is hands down one of my favorite recipes of yours! It’s so light and refreshing and flavorful. I’ve made this as an appetizer for family dinners or me and my husband split it for a meal. Excellent recipe, you go girl! 🙂
Hey there,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?
I meant to write earlier. I made this for my Mother’s Day dinner as it was just me (which was just fine). The peppers and burrata were both on sale at my local market, so it was a bonus. However, I changed up the dressing a little. Since I had cashews at home, I decided not to buy pistachios just for this recipe – the dressing was yummy. I also grilled homemade sourdough that my son had left for me in the freezer.
Bonus – I was also able to enjoy it on Monday!
Hey Carol,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
First, I very seldom rate recipes. But here, I’m taking the time to comment. I made this last night exactly as the recipe states. Only change…I added grilled slices of eggplant around the center peppers. Added one more ball of Burrata (12 oz). Drizzled all the dressing over everything. Served with grilled Yucatan chicken thighs. Grilled farmhouse sourdough bread from a local bakery. Wow, it was a feast!!! We licked the plate. The dressing is definitely key.
Thanks for all the great recipes!!!!
Hi Becky,
Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT
I used fresh shishito peppers instead of baby bell peppers, and grilled mini pita bread along with chicken wings. It was wonderful!! Thank you so much for your innovative recipes. I will be making again <3
Hi Leslie,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx
I made this to serve along with my homemade sourdough flat bread and it was delicious! I made it for dinner for my husband and me but could easily be an appetizer. Delicious recipe! I will definitely make it again! Thank you for the recipe. I added garlic cloves to roast along with the peppers—a good add!
Hey Debbie,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
This was absolutely delicious! It was 25 degrees out so I used our broiler vs. the grill and it turned out great. It was easy to make, looked beautiful, and the combination of all of the flavors was amazing. Everyone enjoyed it. This is a “keeper” recipe I will make over and over again!
Hi Tiffani,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
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.
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
Thanks it was a hit at the 49’er game tailgate yesterday!!!
Hey Kari,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Delicious! Made as a side for dinner last night. The leftovers were good too!
Hey Emily,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
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?
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
Made this tonight and everyone loved it. Will be making again!!
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
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!
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
Do you refrigerate the vinaigrette if made ahead?
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
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.
Hey Melanie,
Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan
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.
Hey Patti,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
Tieghan,
I brought your antipasto tortellini skewers to another party last night- definite WOW factor. Keep the recipes coming!
Patti
Hey Patti,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Omg. This was wonderful. I made it as dinner with the vinegarette on a salad and grilled chicken breast. It’s just perfect.
Hey Arlene,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan