Stuffed Roasted Peppers with Bacon and Stracciatella

The stuffed roasted peppers with bacon and Stracciatella are a delicious appetizer that skillfully combines the sweetness of the peppers and Stracciatella cheese with the lightly smoked flavor of bacon. It’s a very simple and quick recipe, perfect for preparing in advance when expecting guests.
These peppers pair wonderfully with a good glass of Santa Maddalena “Huck am Bach”.

Ingredients for 4 servings

	For the stuffed roasted peppers
4	medium-sized red bell peppers
1	garlic clove
5 tbsp	olive oil
	salt
250 g	stracciatella di burrata (Italian creamy soft cheese made from cream and hand-shredded mozzarella)
16	slices of bacon
	fresh basil leaves
	black salt flakes
	Additionally
	Toasted baguette slices

Wine recommendation

Santa Maddalena "Huck am Bach" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

Preheat the oven to 220°C (fan setting) and line a baking sheet with parchment paper. Wash the peppers, pat dry, cut them in half lengthwise, and remove the stems and seeds. Place them cut side down on the baking sheet and roast for about 12 minutes. Remove the peppers from the oven and switch the oven to grill mode (still at 220°C). Flip the peppers and return them to the top rack of the oven for another 8–10 minutes, until they are soft and slightly browned.

Meanwhile, peel and finely chop the garlic. Mix it in a small bowl with olive oil and a pinch of salt.

Once the peppers are roasted, brush them with the garlic oil, place them on a serving plate, and let them cool slightly.

To finish, fill each pepper half with a heaping teaspoon of Stracciatella di burrata and two rolled slices of bacon. Garnish with fresh basil leaves and a sprinkle of black salt flakes. Regular salt flakes can be used if black ones are unavailable.

Serve the stuffed roasted peppers with toasted baguette slices and a glass of Santa Maddalena “Huck am Bach” from Cantina Bozen.

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