Caponata-Stuffed Bell Peppers with Burrataby JDL'S Catering

Ingredients

🌈 For the Peppers & Caponata:

• 4 medium bell peppers (red, yellow, or orange), halved and seeds removed

• 1 medium eggplant, diced

• 1 small zucchini, diced (optional but adds a nice texture)

• 1 small red onion, finely chopped

• 2 celery stalks, finely chopped

• 2 garlic cloves, minced

• 1 cup cherry tomatoes, halved

• ½ cup green olives, sliced

• 2 tbsp capers, rinsed

• 2 tbsp tomato paste

• ¼ cup red wine vinegar

• 2 tsp sugar

• 3 tbsp extra virgin olive oil

• Salt and black pepper to taste

• Fresh basil or parsley, chopped (for garnish)

🧀 For Serving:

• 1–2 balls of burrata cheese

• Crusty bread (toasted or grilled)

• Optional: Herbed white bean salad (white beans, lemon juice, olive oil, herbs)

🍴 Instructions

1. Roast the Bell Peppers:

• Preheat oven to 375°F (190°C).

• Place pepper halves on a baking sheet, drizzle with olive oil, and sprinkle with salt.

• Roast for 20–25 minutes, until just tender but still holding their shape. Set aside.

2. Make the Caponata Filling:

• In a large skillet, heat olive oil over medium heat.

• Add onion, celery, and garlic. Sauté for 4–5 minutes.

• Add eggplant and zucchini (if using). Cook until softened and lightly browned—about 8–10 minutes.

• Stir in tomato paste, cherry tomatoes, olives, and capers.

• Add vinegar and sugar. Stir and let it simmer gently for 10 minutes until everything is soft, slightly tangy, and well-combined.

• Season with salt, pepper, and fresh basil. Let it cool slightly.

3. Stuff the Peppers:

• Spoon the caponata into each roasted pepper half generously.

• Place on a serving platter or individual plates.

4. Finish with Burrata:

• Tear the burrata into chunks and place over or beside the stuffed peppers.

• Drizzle with olive oil and garnish with extra herbs.

🥖 To Serve:

• Add slices of crusty bread for dipping.

• Pair with a light Chianti or sparkling water with lemon for a complete, refreshing experience.

  

  “A celebration of sun-drenched Sicily—earthy, bold, and softened with luxurious burrata. Crafted for summer evenings where flavor lingers long after the meal is done.”