Roasted Peppers with Quinoa and Capricorn Goats Cheese

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

Ren Behan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 4 red peppers
  • 4 tbsp olive oil
  • 200 g quinoa uncooked
  • 50 g 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.

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?


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  1. Oh, just seen this. Totally into my roasted pepper at the moment, and your recipe looks divine. Have book marked! . Beautiful photography. X

  2. Ooh, lovely! I adore roasted peppers and anything with goats cheese is going to be a hit with me. Gorgeous pics Ren!

    1. Thanks Sian, pretty tasty :-))

  3. That looks delicious Ren – I love the vibrant colour of peppers and the nutritious tastiness of quinoa. I was thinking of doing something similar to this, but with rice rather than quinoa.

    1. Thanks Choclette, yes rice would be lovely but quinoa has a nice nutty bite as a change 🙂

  4. Loving all these capricorn recipes at the moment. This looks delicious

    1. Thanks for stopping by, Beth. Hope you are enjoying the summer.

  5. oooh, nice one Ren… it’s nice to see the goats cheese left whole… so many of us have used it within the recipe and this way you get that unadulterated goaty HIT , which is awesome!… lovely piccies too!

    1. Thanks Dom and well done for making it as a finalist! Hope you are enjoying the summer.

  6. Mmmm these look really yummy, love all the ingredients here. Your pictures are really great they are making me want to eat that tonight and the wine would go down nicely too 🙂

    1. Thanks Ali, hope you get to try it sometime.

  7. wow, your photography is great. I’ve only recently discovered quinoa (I buy the merchant gourmet mixed grain packs), bet it’s lovely like this…

    1. Hi Fiona, oh yes, I’d forgotten about those grains, that would make the recipe even quicker! Any of those mised grain bags will work, there are some with other grains mixed in too.

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