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Charred peppers with Stracciatella and pesto: Grilled red, green, and yellow bell peppers stuffed with creamy Stracciatella cheese and vibrant green pesto sauce, served on a white plate with a sprinkle of seasoning.
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Charred Peppers with Stracciatella and Pesto

This stracciatella cheese recipe tops blistered red, orange, and yellow sweet peppers with creamy stracciatella, fresh pesto, olive oil, and balsamic glaze. It also works beautifully as a burrata appetizer and comes together in under 30 minutes on the grill or stovetop.
Course Appetizer, Side Dish
Cuisine American, Italian
Keyword Bell Peppers, burrata appetizer, charred peppers appetizer, Easy Recipes, Easy to Make, Homemade, Peppers, Pesto, Quick and Easy Recipe, Stracciatella, stracciatella cheese recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 510kcal

Equipment

Ingredients

Let's gather the ingredients!

  • 6 sweet peppers 2 each: red, orange, yellow
  • 16 oz stracciatella or burrata
  • ¾ cup pesto
  • Olive oil and balsamic glaze for finishing
  • Salt and pepper to taste

Instructions

Let's Begin!

    Prepare the Peppers

    • Slice the peppers in half lengthwise (from top to bottom).
    • Remove some of the ribs and seeds.
    • Char the Peppers

    Grill Method

    • Preheat the grill to high heat.
    • Place the peppers directly on the grill grates.
    • Turn the peppers every 2-3 minutes, allowing each side to blacken and blister.
    • Total grilling time is typically 10-12 minutes until the peppers are evenly charred.

    Stove Top Method

    • Place the peppers directly on a comal or cast iron skillet over medium-high heat.
    • Use tongs to turn the peppers every 2-3 minutes.
    • Char until the skin is blistered and blackened, usually taking about 10-12 minutes in total.

    Finish and Serve

    • Top the charred peppers with stracciatella or burrata.
    • Drizzle with pesto, balsamic glaze, and olive oil.
    • Season with salt and pepper to taste.

    Notes

    Burrata swap: Tear burrata open over the peppers and let the creamy stracciatella center spill out; the flavor and presentation are nearly identical.
    No grill needed: A very hot cast iron skillet or comal chars the peppers just as well as a grill.
    Make ahead: Char the peppers up to a day ahead and refrigerate, then add the cheese, pesto, oil, and glaze right before serving.
    Extra toppings: Try crushed pistachios, fresh basil, a pinch of red pepper flakes, or thinly sliced prosciutto.

    Nutrition

    Calories: 510kcal | Carbohydrates: 14g | Protein: 23g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.01g | Cholesterol: 84mg | Sodium: 442mg | Potassium: 377mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7320IU | Vitamin C: 228mg | Calcium: 688mg | Iron: 1mg