There’s something incredibly satisfying about dishes that rely on just a handful of great ingredients and let them shine. This burrata with sautéed peppers is exactly that kind of recipe. It's simple, colorful, and full of flavor without being complicated. Sautéed sweet peppers and onions form the base, topped with creamy burrata and finished with a fresh, nut-free basil pesto that ties everything together.
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I first got the idea for this dish while watching Emily in Paris. There was a scene where burrata was served simply over sautéed peppers with a few basil leaves, and it made me pause the TV to take a closer look. It reminded me of my Pan Seared Salmon with Vegetables dish, where I use sweet peppers as a base, but this time with burrata instead of fish. It also looked effortless but still felt special. I didn’t want to recreate it exactly, so I played around with the flavors to create my own version. I finished it with a bright, nut-free basil pesto, similar to my Microgreen Pesto, and it all worked so nicely together. Let me know what you think of this version in the comments at the end of the post!
Recipe Overview
⏱️ Ready in: 15 minutes
🖐️ Hands-on time: 5 minutes
🍳 Cook time: 10 minutes
🍽️ Yields: 4 appetizer servings
🥗 Diet-Friendly: Vegetarian, Gluten-Free
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Why You’ll Love This Recipe
- Simple ingredients, big flavor: Just a handful of fresh ingredients that really work well together.
- Quick to make: Ready in about 15 minutes from start to finish.
- Great for sharing: Works great as an appetizer, light lunch, or part of a casual spread.
- Allergy-friendly: Naturally gluten-free and finished with a nut-free basil pesto.
Ingredients
- Bell Peppers: I like using a mix of red, yellow, and orange bell peppers for sweetness and color. Sautéing them brings out their natural sugars and makes them soft and glossy.
- Onion: A sweet onion works best here. It balances the peppers, without overpowering.
- Burrata: It works especially well in simple recipes like this one, where its creamy texture stands out. I use it in a few other dishes as well, including burrata bruschetta and my Cauliflower Steak with Prosciutto and Burrata recipe.
- The Basil Pesto Ingredients: We'll be using Fresh basil, garlic, olive oil, Parmesan cheese, and salt. This version is completely nut-free!
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Add zucchini: Thinly sliced zucchini can be sautéed along with the peppers, if you like. I tested the dish both ways and preferred keeping it with just the peppers, but zucchini works well if you want to add more veggies and a bit more green color.
- Swap the burrata: Fresh mozzarella can be used if burrata isn’t available, though it won’t have the same creamy, oozing center.
- Change the herbs: If you don’t have basil, or don't like it, use microgreens, cilantro, or even fresh oregano works well in the pesto.
- Add protein: Serve with grilled chicken, shrimp, or roasted chickpeas to turn this into a more filling meal. These Baked Chicken Thighs with Chickpeas would work great.
Step-by-Step Instructions
STEP 1: Sauté the vegetables
Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until slightly softened. Add the bell peppers, season with salt, and sauté until the peppers are soft and glossy.
STEP 2: Assemble the dish
Arrange the vegetables onto a serving platter, spreading them into a wreath shape. Give them a few minutes to cool so the burrata stays creamy rather than melting.
STEP 3: Prepare the pesto
Add the olive oil, basil, garlic, Parmesan, and salt to a food processor or blender. Blend until smooth. Taste and adjust the salt, or add a small squeeze of lemon if desired.
STEP 4: Assemble
Gently place the burrata in the center of the vegetables. Spoon the nut-free basil pesto over the burrata and vegetables, or serve it on the side. If desired, finish with a light drizzle of olive oil.
Top Tips
- Don’t overcook the vegetables. They should be soft but still hold their shape.
- Let the burrata sit at room temperature for 10–15 minutes before serving for the best texture.
- If you're making ahead, keep the vegetables and pesto separate and assemble just before serving.
Frequently Asked Questions
This recipe omits nuts altogether, but you can also use seeds like sunflower or pumpkin seeds if you still want a bit more texture.
Yes! Pesto and burrata pair very well together. The rich, creamy texture of burrata balances the fresh, herby flavor of pesto. When spooned over or served alongside burrata, pesto adds brightness and depth without overpowering the cheese. I personally recommend using pesto sparingly and letting the burrata remain the star, especially if the pesto is bold or garlicky.
You can, but be sure to check the label for nuts if allergies are a concern. Store-bought pestos often contain pine nuts or cashews. If nuts are not a concern, then you can definitely use store-bought pesto.
Serving suggestions
This dish pairs well with crusty bread, grilled chicken or fish, roasted vegetables, or as part of a larger appetizer spread. You can serve it alongside these Mushroom and Hummus Zucchini Boats and/or these Grilled Halloumi with Pear and Honey. It would also be great with lightly pickled red cabbage for some acidity.
Other delicious burrata recipes
If you tried this Burrata with Sautéed Peppers and Nut-Free Basil Pesto recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And feel free to tag me on Instagram @cre8athome so I can see your creations! Thanks for visiting!
Recipe
Burrata with Sautéed Peppers and Nut-Free Basil Pesto
Ingredients
For the Sautéed Peppers
- 1 tablespoon olive oil
- ½ sweet onion thinly sliced
- 1½ bell peppers ½ each of red, orange, and yellow, sliced
- ¼ teaspoon salt or to taste
For the Nut-Free Basil Pesto
- ¼ cup extra-virgin olive oil
- 1 cup (packed) fresh basil leaves
- ½ small garlic clove
- ¼ cup Parmesan cheese freshly grated
- Salt to taste, small pinch recommended
- Optional: small squeeze of lemon juice
For Serving
- 1 ball burrata
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 1-2 minutes, until slightly softened. Add the bell peppers, season with salt, and sauté for 6–8 minutes, stirring occasionally, until the peppers are soft and glossy.1 tablespoon olive oil, ½ sweet onion, 1½ bell peppers, ¼ teaspoon salt
- Arrange the vegetables on a serving platter, spreading them out slightly into a wreath shape. Let them cool for a few minutes so the burrata doesn’t melt when added.
- While the vegetables are cooling down, add the olive oil, basil, garlic, Parmesan, and salt to a food processor or blender. Blend until smooth. Taste and adjust the salt, or add a small squeeze of lemon if desired.¼ cup extra-virgin olive oil, 1 cup (packed) fresh basil leaves, ½ small garlic clove, ¼ cup Parmesan cheese, Salt, Optional: small squeeze of lemon juice
- Gently place the burrata in the center of the vegetables, inside the wreath. Spoon the pesto over the burrata and vegetables, or serve it on the side. If desired, finish with a light drizzle of olive oil.1 ball burrata
Notes
- Don’t overcook the vegetables. They should be soft but still hold their shape.
- Let the burrata sit at room temperature for 10–15 minutes before serving for the best texture.
- If you're making ahead, keep the vegetables and pesto separate and assemble just before serving.
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