Italian Orzo Stuffed Peppers with Burrata.
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons dijon
- 2 teaspoons honey
- 1 small shallot chopped
- 2 cloves garlic grated
- 1 teaspoon dried oregano
- salt and black pepper
- chili flakes
- 3-4 red bell or poblano peppers
- 1 pound orzo pasta
- 6 ounces salami, chopped
- 3 ounces pepperoni, chopped
- ½ cup shaved parmesan cheese
- 2 cups cherry tomatoes, halved
- 1 cup mixed pitted olives chopped
- ½ cup sliced pepperoncini
- 1 cup fresh basil leaves
- 3 ounces prosciutto
- 3 balls burrata cheese, at room temperature
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Instructions
- 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt, pepper, and chiles.
- 2. Place the peppers over an open flame on a gas burner and lightly char, turning 2-3 times for 3-4 minutes. Don't blacken them, just a light char. Alternatively, you can place the peppers under the broiler for 2-3 minutes and watch closely.
- 3. Put the peppers in a bowl and cover with a plate. Let steam 10 minutes, then slice the peppers in half and discard the seeds.
- 4. Meanwhile, bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain.
- 5. In a large bowl, toss together the hot orzo, the dressing, and the parmesan. Add the salami, pepperoni, tomatoes, olives, pepperoncini, and basil. Toss, toss!
- 6. Crisp the prosciutto in a skillet set over medium heat.
- 7. Arrange the peppers on a serving plate and stuff each with orzo. Tear the burrata over the peppers and top with crispy prosciutto. Enjoy!
Source
Original recipe: View Original
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