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Burrata Stuffed Peppers
Something a little different & FUN today!
We’ve experienced lots of sunshine and higher temps this week in SLC, which puts me in the mood to start eating and entertaining outdoors on the patio.
I absolutely adore fresh burrata cheese! It’s definitely one of my favorite weekend treats/indulgences!
How is burrata different from mozzarella?
Wikipedia says: Burrata is an Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture.
While mozzarella has a more delicate taste and a more elastic texture, burrata is softer and more flavorful.
These burrata stuffed peppers are SUPER tangy + flavorful thanks to the pesto sauce and they’re also really colorful and would be quite pretty placed on a large serving platter for a party this summer. You could make these an hour ahead of time to set out once your guests arrive.
ALWAYS SERVE BURRATA AT ROOM TEMPERATURE.
The best way to fully taste the flavors of burrata is to enjoy it at room temp. About 30-40 minutes before serving, take it out of the fridge and let it warm up. Which makes this an awesome appetizer for entertaining because you get to enjoy your guests once they arrive.
➡️ Try this with our Homemade Pesto Recipe.
- 2 large red bell peppers, halved through the stem and seeded
- 2 tsps olive oil or avocado oil
- sea salt and ground pepper, to taste
- 2 pints cherry or grape tomatoes, different colors
- 1/2 cup homemade pesto sauce, divided
- 2 x 8 oz balls of burrata or fresh mozzarella cheese
- small red onion, sliced thin
- a handful of olives of choice, pitted, sliced
- flaky sea salt and freshly ground black pepper, for serving
- a small handful of fresh chopped basil, for serving
Preheat your oven to 400 degrees f. and line a baking tray with parchment paper.
Lay your bell pepper halves onto the prepared baking tray. Drizzle or spritz them with the oil then season lightly with sea salt and pepper.
Roast your pepper halves for 10-12 minutes in your preheated oven, or just until tender while still keeping a slight crunch.
Meanwhile, in a medium bowl, toss the cherry tomatoes together with half of your pesto sauce.
Once the peppers are roasted, cool for 5 minutes.
Divide your tomato mixture among the roasted pepper halves as shown.
Next, add the burrata or mozzarella cheese, a few slices of red onion, and olives if desired, then drizzle with more pesto sauce, sprinkle with freshly chopped basil leaves, a tiny pinch of flaky salt & freshly ground pepper if desired, and enjoy!