This Little Goat went to Morocco Charred Baby Bell Peppers with Fresh Burrata

Charred Baby Peppers with Fresh Burrata

yield: 4-6 side servings

time: 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!

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