There has been a little goat on Twitter making me chuckle. Her name is Ethel and she lives in Somerset. She produces some lovely milk along with her friends in the West Country and with it, Capricorn make a lovely creamy cheese at the nearby Lubburn Creamery. Capricorn Goats Cheese is made with pasteurised goats’ milk and happily, it is suitable for vegetarians, too. I’ve created a lovely recipe for Ethel as part of the #CapricornChallenge, which I hope Ethel and her friends will approve of. Interestingly, the cheese continues to ripen, so for a milder flavour, use it as soon as you buy it. For a stronger flavour and more creaminess, use it closer to the use by date (but still store it in the fridge). This is a perfect summer’s evening supper, with a little glass of wine on the side for good measure.
If you haven’t tried quinoa, I would give it a go, but as an alternative, you could use some cous cous to fill up the peppers. I’m quite fond of quinoa as it is highly nutritious and known as a grain made up of complete protein. I’ve added a handful of pumpkin seeds to add an extra nutrient boost, too.
Bake some peppers (halved and de-seeded) in the oven until soft…
Fill the peppers with cooked quinoi with pumkin seeds. Lay a slice of Capricorn Goats Cheese over the top…
Bake again until the cheese has melted…
Serve with some fresh salad and a glass of wine…
Here’s the recipe in full.
Roasted Peppers with Quinoa and Capricorn Goats Cheese
- 4 red peppers
- 4 tbsp olive oil
- 200g quinoa, uncooked
- 50g pumpkin seeds
- 2 x 100g drum Capricorn Goats Cheese
- Freshly ground black pepper
- Salad/watercress to serve
- Pre-heat your oven to 180C/160 fan.
- Carefully slice the red peppers in half through the core and remove the seeds using a small sharp knife. Put the peppers in a baking dish and drizzle with the olive oil and a twist of black pepper in each.
- Place the baking tray and peppers in the oven and bake for 20 minutes.
- In the meantime, cook the quinoa according to the packet instructions – usually, in a large pan of boiling for 10-12 minutes. Once cooked, drain and then stir through the pumpkin seeds.
- Take the peppers out of the oven and carefully pour any juice and oil inside the peppers onto the quinoi.
- Using a tablespoon, carefully fill the pepper halves with quinoi.
- Slice the Capricorn Goats Cheese into four discs and place one disc over each of the filled pepper halves.
- Put the stuffed peppers and goats cheese back into the oven and bake again for 10 minutes, or until the goat’s cheese is bubbling and melted. Serve immediately with a side salad.
Serving Size 4
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
With many thanks to Ethel and the Capricorn Goats Cheese herd and team for sending me a hamper full of lovely goodies as inspiration to create this recipe for the #CapricornChallenge. I’m also in with a chance of winning a weekend in Somerset – fingers crossed! You can find more delicious recipes here in Ethel’s kitchen. Capricorn Goats Cheese is available in Waitrose, ASDA and Tesco. You can follow @EtheltheGoat on Twitter.
Have you tried any British goats cheese? If so, what’s your favourite way of eating it?