Roasted red pepper halves hold pesto-coated cherry tomatoes, burrata or fresh mozzarella, red onion, olives, and basil in this four-serving dish. The peppers roast only until tender with a slight crunch, then cool briefly before the fresh filling is added.
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 tomatoes
- 1/2 cup homemade pesto sauce, divided
- 2 (8-ounce) balls burrata or fresh mozzarella cheese
- 1 small red onion, thinly sliced
- A handful pitted olives of choice, sliced
- Flaky sea salt and freshly ground black pepper, for serving
- A small handful fresh basil, chopped, for serving
Assemble the peppers
- Preheat the oven to 400°F and line a baking tray with parchment.
- Place the pepper halves on the tray. Drizzle or spritz with the oil and season lightly with sea salt and pepper.
- Roast for 10–12 minutes, until tender but still slightly crisp. Cool for 5 minutes.
- While the peppers roast, toss the cherry tomatoes with half of the pesto.
- Divide the tomatoes among the four pepper halves.
- Add the burrata or mozzarella, a few red-onion slices, and olives if desired. Drizzle with the remaining pesto.
- Finish with basil, a tiny pinch of flaky salt, and freshly ground pepper, if desired.
