Sheet Pan Red Peppers and Burrata
Sheet Pan Red Peppers and Burrata - A culinary journey to the heart of Italy. Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
Peppers are rich in secondary plant compounds such as carotenoids, which are a precursor of vitamin A and play an important role in immune defense. Burrata is a delicacy from the Puglia region of Italy, which, although similar to the well-known mozzarella, differs both in production and in consistency and taste. Like mozzarella, burrata contains a lot of protein, making it a great vegetarian source of protein.
To complete the culinary journey through Italy, you can add other enjoyable dishes such as a protein like Florentine steak or chicken and thus complete the menu.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 238 mg | (251 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 97 μg | (49 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 red Bell pepper
- 4 Tbsps olive oil
- 2 ozs caperberry (drained weight)
- 9 ozs Burrata
- ½ bunch parsley
- 1 generous pinch salt
- 1 generous pinch peppers
Preparation steps
Wash, clean and quarter the peppers. Place on a baking tray lined with baking paper and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
Bake in a preheated oven at 220 °C / 425 °F for approx. 10 minutes.
In the meantime, wash parsley, shake dry and chop coarsely.
Remove peppers from oven, spread parsley and caper apples on top. Tear open burrata and spread on top of peppers as well. Drizzle with remaining olive oil and serve.
