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Roasted Red Peppers with Chevre and Honey Almonds

  • Author: Spicepaw
  • Total Time: 20 minutes
  • Yield: Serves 2-4 1x
  • Diet: Vegetarian


Roasted red bell peppers seasoned with balsamic vinegar and olive oil then topped with crumbles of goat cheese and crushed honey roasted almonds. #sidedish #vegetarian #healthyrecipes #vegetables #roasted


  • 2 red bell peppers
  • 12 oz (2550 g) of French Goat’s Cheese (aka chevre)
  • a handful of honey roasted almonds (lightly crushed)
  • 12 tbsp of extra virgin olive oil
  • 12 tbsp Balsamic vinegar
  • salt and pepper to taste


  • Wash and dry the red bell peppers.  Blister peppers over high heat either over an open flame on the grill or do what I do and put it under the broiler.
  • When the skin has blistered and browned from the high heat, remove from heat.  Wrap peppers up in a paper bag or put them in a lidded container.  Close up bag or container and let steam.
  • When peppers are cool to the touch, remove stem, seeds inside and skin.
  • Cut into quarters.
  • Drizzle with balsamic vinegar and season with salt and pepper.
  • Place red pepper strips on a plate and top with crumbled chevre, crushed honey roasted almonds and a swig or two of extra virgin olive oil.
  • Prep Time: 10 min
  • Cook Time: 10 minutes
  • Category: starter, side dish, vegetarian
  • Method: roasting
  • Cuisine: Western

Keywords: side dish, roasted, vegetables, red bell peppers, vegetarian, cheese, almonds

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