Prep Time:
10 Minutes
Cook Time:
15 Minutes
Ready In:
25 Minutes
- 500g mini peppers or chilies small round or elongated
red or pale green

- 1 burrata (you will not use probably not all)

- Olive oil

- A clove of garlic

- Pepper (or Espelette)

- 1 tablespoon pink peppercorns

- 2 bay leaves

- 1 liter of water

- 25 cl of white vinegar

- 2 or 3 sprigs fresh thyme
1. Boil water and vinegar with a little salt, bay leaves and peppercorns.

2. Meanwhile, remove the top part of the peppers' stems(discard these)
gently scrape the inside to remove the seeds and white veins without damaging the flesh. Work with gloves to prevent burns if your children are peperoncini

3. Dip the peppers in simmering liquid and cook for 2-3 minutes maximum before

4. Mix the burrata with crushed garlic and a little pepper or chilli of Espelette (or any similar).

5. When the peppers have cooled,by surprise stuff them with cheese. pluck fresh thyme over
and keep in refrigerator until serving.

If you want to keep peperoncini longer, store them in a jar with olive oil and store in a cool place.


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