Skip to main content
Main Menu Recipes Shop Cart

Moroccan Charred Baby Peppers with Fresh Burrata

This Little Goat went to Morocco
  • This Little Goat went to Morocco


4-6 side servings


20 minutes

active time

15 minutes



2 lb. sweet mini bell peppers

Extra-virgin olive oil 

2 tsp This Little Goat went to Morocco, divided 

Kosher salt

1/4 cup chopped fresh parsley, plus more for topping

2 Tbsp fresh lemon juice

1 tsp honey 

8 oz. fresh burrata 

Crusty bread, for serving



Add the peppers to a large mixing bowl and toss with 2 Tablespoons olive oil and 1 teaspoon each This Little Goat went to Morocco spice and salt. Preheat a grill or grill-pan to medium/medium-high heat. Transfer peppers to the grill and grill, flipping once halfway through, until well charred on each side and softened, about 4-5 minutes per side.

Or, spread your peppers on a rimmed baking sheet and broil on the upper oven rack, tossing once halfway through, until well charred and softened, about 3-5 minutes per side.

Meanwhile, as your peppers roast, make your vinaigrette: whisk together 1/4 cup olive oil, 1/4 cup chopped parsley, lemon juice, honey, 1 teaspoon Morocco spice and ½ teaspoon salt. Season to taste with additional Morocco spice and salt, as desired. 

Transfer charred peppers to a large serving platter. Break the balls of burrata over the peppers. Drizzle all over with your Morocco-spiced vinaigrette and top with more fresh parsley. Serve with plenty of crusty bread for dipping!

view more products