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Flavoursome Peppers with Goat’s Cheese


Preparation Time
15 minutes

Cooking Time
25 minutes

2 - 4

Allergy Information
Gluten Free, Wheat Free


  • 1 tbsp. Lucy Bee Coconut Oil
  • 4 - 5 peppers, thickly sliced
  • 1 green chilli, thinly sliced
  • 1 - 3 garlic cloves, sliced
  • 1 red onion, roughly chopped
  • 6 cherry tomatoes
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • A handful of fresh basil
  • 40g goat’s cheese
  • 6 - 8 anchovy fillets, plus oil
  • 1 tbsp. capers
  • 1 tbsp. pine nuts
  • A squeeze of lemon juice


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Melt the Lucy Bee Coconut Oil in a baking tray then add the peppers, chilli, garlic, red onion and tomatoes. Toss the vegetables in the Lucy Bee Coconut Oil and season. Bake for 15 minutes.
  3. Remove from the oven and add the basil, goat’s cheese, anchovy fillets and oil, capers, pine nuts and lemon juice. Bake for a further 10 minutes or until the vegetables are cooked to your liking.

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