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Roasted Red Peppers with Burrata and Breadcrumbs

A delightful combination of roasted red peppers stuffed with creamy burrata and topped with crispy breadcrumbs, perfect for impressing guests or enjoying on a cozy night in.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the peppers
  • 4 roasted red peppers You can use homemade or jarred roasted peppers.
  • 200 g burrata cheese Make sure the burrata is fresh for best flavor.
For the topping
  • 1 cup breadcrumbs Use fresh or dried breadcrumbs.
  • 2 tablespoons olive oil This helps brown the breadcrumbs.
  • to taste salt
  • to taste pepper
Garnish
  • to taste fresh basil For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. If using whole red peppers, roast them until the skin is charred and blistered, about 20-25 minutes. For jarred peppers, pat them dry to remove excess oil.
  3. In a bowl, combine breadcrumbs with olive oil, salt, and pepper. Stir well until the crumbs are nicely coated.
Assembly and Baking
  1. In a baking dish, arrange the roasted red peppers and slightly cut them open to create a pocket.
  2. Add a generous amount of burrata cheese inside each pepper.
  3. Sprinkle the breadcrumb mixture evenly over the peppers, ensuring the cheese is well covered.
  4. Bake in the preheated oven for 15-20 minutes or until breadcrumbs are golden brown and crispy.
  5. Remove from the oven, garnish with fresh basil, and let cool for a minute before serving.

Notes

For variations, try different types of cheese like ricotta or feta. Keep an eye on the breadcrumbs to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven. Can freeze uncooked peppers for up to a month.