by Jessica on July 29, 2020 0
These grilled peppers are life changing!
I realize thats dramatic. But its me! What else do you expect?
Plus, theyre really life-changing.
Oddly enough, I have another pepper recipe coming for you too.
One today, then another in a week or two (hint hint, they are stuffed!)
All the summer pepper feels!
If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette.
And then! We stuff them with burrata cheese and obviously all is right in the world.
Oh but then! Lots of thens, I know.
We add toasted sourdough crumbs or croutons (whatever youd like to call them) for crunch.
Tons of fresh herbs.
More drizzles of vinaigrette.
So.much.flavor.
I cant even stand it!
The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything.
These are just as good! Probably better. The smokiness from the grill adds so much flavor that youll want to put these on everything too.
There are a few different ways you can serve this. If youre making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.
If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.
The dish is super versatile.
Also, summery snack is my favorite thing. When I hear summery snack I think of a 5PM snack, when youre enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind!
This is the best kind.
- 4bell peppers
- salt and pepper
- olive oil spray or for drizzling
- 2tablespoonsred wine vinegar
- 2garlic cloves,minced
- pinchcrushed red pepper flakes
- cupolive oil
- 3slicessourdough bread,torn into pieces
- 1tablespoonbutter
- ½teaspoongarlic powder
- 2tablespoonsfresh herbs,like thyme, basil, rosemary, plus more for sprinkling
- 18 ounces ball burrata cheese
- Preheat the grill to medium-high heat. I like it to be around 500 degrees.
- Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
- Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
- Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
- Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
Burrata is for lovers!read more
