Burrata Stuffed Peppers

Burrata Stuffed Peppers with Creamy Pesto Filling

This recipe is a delightful combination of sweet roasted peppers, creamy burrata, and flavorful pesto. It’s a light and satisfying meal that’s perfect for a summer lunch or dinner.

Ingredients:

• 2 large bell peppers (red, yellow, or orange)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 pint cherry tomatoes, halved
• 1/2 cup pesto (homemade or store-bought)
• 1 ball (8 ounces) burrata cheese, roughly torn
• Fresh basil leaves, for garnish

Cooking Guide:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Halve the bell peppers lengthwise and remove the seeds and membranes. Place them cut-side down on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes, or until tender and slightly softened.
3. While the peppers are roasting, toss the cherry tomatoes with a tablespoon of olive oil, salt, and pepper. Spread them on a separate baking sheet and roast alongside the peppers for the last 10 minutes of cooking.
4. Once the peppers are done, remove them from the oven and let them cool slightly. Increase the oven temperature to 425°F (220°C) for broiling.
5. In a bowl, combine the roasted tomatoes with half of the pesto. Fill each roasted pepper half with the pesto-tomato mixture.
6. Top each stuffed pepper with generous pieces of burrata cheese. Drizzle with the remaining pesto and broil for 2-3 minutes, or until the cheese is melted and slightly golden brown.
7. Remove from the oven and garnish with fresh basil leaves. Serve immediately.

Tips:

• For a vegetarian protein boost, add cooked quinoa, lentils, or crumbled tofu to the pesto filling.
• If you don’t have fresh pesto, you can use store-bought pesto. Choose a variety you enjoy, such as sundried tomato pesto or arugula pesto.
• To make the dish vegan, substitute vegan mozzarella cheese for the burrata and use a vegan pesto recipe.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.
• Experiment with different types of peppers. Poblano peppers or mini sweet peppers would work well in this recipe.