Burrata Stuffed Peppers
Something a little different & fun today!
We’ve had a stretch of sunny, warm days here in Salt Lake City, and it’s put me in the mood for easy, colorful appetizers that are perfect for eating outside on the patio. This burrata-stuffed pepper recipe is bright, simple, and ideal for entertaining. The tender roasted peppers cradle juicy tomatoes, creamy burrata, and fragrant pesto for a fresh, summery bite.
What makes burrata different from mozzarella?
Burrata is an Italian cow’s milk cheese (sometimes made with buffalo milk) made from mozzarella and cream. Its outer layer is a firm mozzarella shell, while the inside contains stracciatella and cream for a soft, luscious center. Compared with mozzarella, burrata is richer, creamier, and more flavorful.
Why you’ll love these stuffed peppers
These peppers are tangy and full of flavor thanks to the pesto and ripe cherry tomatoes. Their colorful presentation makes them beautiful on a serving platter, and you can prepare them about an hour ahead so they’re ready when guests arrive. One important tip: always serve burrata at room temperature — remove it from the refrigerator 30–40 minutes before serving so the texture and flavors shine.
Note: Try this with homemade pesto for the best flavor.
Servings: 4
Ingredients:
- 2 large red bell peppers, halved through the stem and seeded
- 2 teaspoons olive oil or avocado oil
- Sea salt and ground pepper, to taste
- 2 pints cherry or grape tomatoes, mixed colors if possible
- 1/2 cup homemade pesto sauce, divided
- 2 (8 oz) balls burrata or fresh mozzarella
- Small red onion, thinly sliced
- A handful of olives, pitted and sliced (optional)
- Flaky sea salt and freshly ground black pepper, for serving
- Small handful of fresh chopped basil, for serving
Instructions:
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Arrange the bell pepper halves on the prepared tray. Drizzle them with the oil or lightly spritz, then season with sea salt and ground pepper.
Roast the peppers for 10–12 minutes, until they are tender but still slightly crisp.
While the peppers roast, place the cherry tomatoes in a medium bowl and toss with half of the pesto.
Remove the peppers from the oven and let them cool for about 5 minutes.
Divide the tomato mixture among the roasted pepper halves. Top each pepper with a ball or portion of burrata (or mozzarella), a few slices of red onion, and olives if using. Drizzle with the remaining pesto, sprinkle with chopped basil, and finish with a pinch of flaky sea salt and freshly ground black pepper to taste. Serve at room temperature and enjoy.
— Rachel
More Stuffed Pepper Recipes You’ll Love:
- Breakfast Stuffed Peppers
- Pizza Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Tuna Melt Stuffed Peppers
- Chicken Salad Stuffed Peppers
- Philly Cheese Steak Stuffed Peppers
- Tasty Taco-Style Stuffed Peppers
- Buffalo Chicken Stuffed Anaheim Peppers
- Pizza Stuffed Anaheim Peppers
4
Burrata Stuffed Peppers
Rate
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
- Small red onion, sliced thin
- A handful of olives, pitted and sliced (optional)
- 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°F and line a baking tray with parchment paper.
- Place the bell pepper halves on the tray, drizzle with oil, and season with salt and pepper.
- Roast the peppers 10–12 minutes until tender but still slightly crisp.
- Meanwhile, toss the cherry tomatoes with half the pesto in a medium bowl.
- Let the roasted peppers cool for 5 minutes.
- Divide the tomato mixture among the pepper halves. Top with burrata or mozzarella, red onion slices, and olives if using.
- Drizzle with the remaining pesto, sprinkle with chopped basil and flaky sea salt, add freshly ground pepper to taste, and serve at room temperature.
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