Peperonata with Goat Cheese Recipe

Name: Peperonata with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil; 2 onions, cut into 1/2-inch dice; Pinch of crushed red pepper; Kosher salt; 2 cloves garlic, smashed; 1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into 1/2-inch diamonds; 1/4 cup tomato paste; 1/2 teaspoon pimenton (smoked paprika); 2 tablespoons sherry vinegar; 1 8- to 10-ounce log of goat cheese, at room temp; Chopped fresh chives, for garnish (optional); 1 baguette, cut into 1/2-inch slices, toasted or grilled

Servings: persons

Extra virgin olive oil
2 onions, cut into 1/2-inch dice
Pinch of crushed red pepper
Kosher salt
2 cloves garlic, smashed
1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into 1/2-inch diamonds
1/4 cup tomato paste
1/2 teaspoon pimenton (smoked paprika)
2 tablespoons sherry vinegar
1 8- to 10-ounce log of goat cheese, at room temp
Chopped fresh chives, for garnish (optional)
1 baguette, cut into 1/2-inch slices, toasted or grilled

1
Coat a large saute pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat.
2
Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they dont brown.
3
Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!
4
Add the peppers and 1/4 cup water; season with salt.
5
Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.
6
Add the tomato paste, pimenton, and sherry vinegar and stir to combine; taste for salt (it will probably need more).
7
Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes.
8
Remove from the heat and let cool.
9
I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire logits more rustic-looking this way.
10
Garnish with chives if you like and serve with baguette slices.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Extra virgin olive oil, 2 onions, cut into 1/2-inch dice, Pinch of crushed red pepper, Kosher salt, and more.

Yes, Peperonata with Goat Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peperonata with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions