Charred Baby Bell Peppers with Burrata
Sweet baby bell peppers are blistered until smoky and tender, then served warm with creamy burrata, a drizzle of olive oil, flaky sea salt, and fresh herbs. It’s a 15-minute showstopper that’s perfect for entertaining or enjoying as a light lunch with crusty bread.
Time:
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2–4
Ingredients:
2 cups baby bell peppers, whole or halved and deseeded
2 tbsp extra virgin olive oil
Salt & freshly ground black pepper
1 ball burrata cheese
1 tbsp fresh basil or parsley, chopped
Optional: Balsamic glaze, lemon zest, or chili flakes
Optional for serving: Crusty sourdough, grilled pita, or toasted baguette slices
Instructions:
1. Char the Peppers:
Heat a large skillet or grill pan over medium-high heat.
Toss the baby bell peppers with 1½ tbsp olive oil, salt, and pepper.
Place in a single layer and cook undisturbed for 2–3 minutes, then toss occasionally until blistered and softened (about 8–10 minutes total).
2. Assemble:
Arrange the warm peppers on a serving plate.
Gently place the burrata in the center or tear it over the peppers.
Drizzle with remaining olive oil, sprinkle with herbs, and season with flaky salt, black pepper, and optional chili flakes or lemon zest.
3. Serve:
Serve warm or room temperature with crusty bread for dipping into the creamy cheese and pepper juices.
Tips:
Grill version: You can char the peppers directly on a grill for extra smokiness.
Add acidity: A splash of red wine vinegar or balsamic glaze enhances flavor.
Want more texture? Add toasted pine nuts or walnuts for a crunchy contrast.
Frequently Asked Questions
Q: Can I prepare this ahead?
A: You can char the peppers ahead and reheat slightly before serving with fresh burrata.
Q: Can I use regular bell peppers?
A: Yes — just slice them into strips or wedges before charring.
Nutritional Information
Calories: ~210
Protein: 7g
Carbs: 6g
Fat: 17g
Fiber: 2g
Sugar: 4g