Park Slope Recipes from Tiny New York Kitchen: 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

DIRECTIONS:

Preheat your oven to 350° F. Slice off the top of each pepper and then scoop out and throw away the membrane. Cut a thick 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 people.