Burrata Stuffed Peppers

Burrata Stuffed Peppers

I love this dish.  You can either bake the burrata or leave it at room temperature.  It is so easy to make and absolutely delicious. 

INGREDIENTS

4 Small to Medium Sized Red Bell Peppers

16 Ounces Burrata

2 Tablespoons Olive Oil

1 Tablespoon Herb Paste

Preheat your oven to 350° F.  Slice off the top of each pepper and then scoop out and throw away the membrane.  Cut a think sliver off the bottom of the peppers so they will sit flat.  Put the peppers on a parchment paper and drizzle the peppers with the olive oil.  Place the peppers in the oven for 10 minutes.  While the peppers are baking put the burrata in a medium size bowl and mix with a fork.  Remove the peppers from the oven and let cool for 5 minutes.  Fill the peppers with the burrata and place back in the oven for 10 minutes.  Remove from the oven and let stand for 10 minutes. Transfer to a serving platter.  Dot the herb paste on top of the burrata and all over the serving plate.  Serve warm or at room temperature.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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