Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cheese, Cooking Light, Dinner, Italian, Lunch, Make Ahead, Parchment Cooking, Party Foods, Peppers, Side Dishes, Snacks, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Vegetables, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Bell Peppers, Burrata Stuffed Peppers, Burrrata, Cheese, Dinner, Herb Paste, Italian, Light Side, Lunch, Make Ahead, Olive Oil, Parchment Cooking, Party Foods, Peppers, Room Temperature, Side Dishes, Snacks, Stuffed Peppers, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Vegetables, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun
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
