Burrata Stuffed Peppers
Ingredients
- 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
Instructions
- 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!
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