Stuffed Mini Peppers with Burrata Cream
Ingredients
Peppers
- 30 mini peppers (or a few larger peppers)
Filling
- 50 g bread
- 450 g ground meat
- 70 g Parmesan cheese
- approximately 1 cup milk
- 50 g provolone cheese
- parsley to taste
- 1 egg
- 1 garlic clove
- salt
- pepper
Cream
- 200 g burrata
- 150 g buffalo mozzarella (or other creamy cheeses)
Garnish
- pane carasau
- fresh basil
- parsley oil
Preparation
Cut the peppers and remove their insides.
In a bowl, combine the bread soaked in milk, ground meat, Parmesan cheese, cubed provolone, chopped garlic, egg, parsley, salt, and pepper. Mix well until homogeneous.
Stuff the peppers with the filling and place them on a baking sheet lined with parchment paper.
Drizzle olive oil over the peppers.
Bake at 180°C for about 30 minutes.
Meanwhile, blend the burrata with the mozzarella until smooth.
Serve the peppers warm or at room temperature on a bed of cheese cream, garnished with crumbled pane carasau, fresh basil, and a few drops of parsley oil.
