YIELD: 4-6 side servings | TIME: 20 minutes | ACTIVE TIME: 15 minutes
This Little Goat went to Morocco Charred Baby Bell Peppers with Fresh Burrata

Charred Baby Peppers with Fresh Burrata


  • 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


  1. 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.
  2. 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.
  3. 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. 
  4. 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!

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!