Chattering Kitchen

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Healthy Eating: Roasted Red Pepper Stuffed with Baby Spinach and Goat’s Cheese Salad

It becomes a tedious and arduous chore to keep everyday dining options from become cliched and boring. We tend to fall into a rut of making the same few dishes over and over again till we realize absence of excitement around the dinner table. The idea is to achieve a balance between interesting ingredients that can combine to create a simple yet healthy meal that would be pleasing not just to the eye but to the stomach too. Over the past few days my sister and I have been pondering over salad ideas, but each time she asks me somehow my mind doesnt go beyond the few that I have online. Somehow I am always drawn to my oriental selection of salads that boast a hint of sweetness and a kick of spices. But the world of spices doesnt end there; there are a plethora of ingredients and flavors to play around with. Sometimes, its also best to utilize the taste of the ingredients themselves rather than dousing them with dressings andĀ vinaigrettes.

Roasted Red Pepper Stuffed with Baby Spinach and Goat's Cheese Salad

One long day of shopping left us hungry as we stepped inside the house. We both looked at each other for some inspiration for a light salad dish as it was 4pm. My sister decided to use whatever ingredients there were in her house to make a roasted red pepper salad. But in order to prevent it from looking staid and giving it a small oomph factor for it to be exciting to the palate and sight, I decided to stuff the roasted red pepper with the mixed salad and top with extra goat’s cheese and slivered almonds.

Roasted Red Pepper Stuffed with Baby Spinach and Goat's Cheese Salad


  • 2 large red peppers
  • 1 red onion
  • 1 cup cherry tomatoes
  • 1 packet baby spinach
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • Goat’s cheese
  • Handful mint leaves
  • Slivered almonds (optional)


  • Line a baking sheet with foil and preheat the oven for about 10 minutes. Place the cherry tomatoes and onions (quartered) on the sheet and sprinkle with olive oil
  • Pour some olive oil in your palms and rub over the red peppers generously
  • Place them onto the sheet and roast in the oven for 40 minutes till they begin to char
  • Meanwhile add the baby spinach into a large salad bowl
  • Once the vegetables are roasted, remove the red peppers and let them cool for 5 minutes
  • Add the cherry tomatoes and onions, along with any juices on the sheet into the salad bowl and mix well
  • Once cooled, slice the red pepper from the top to remove the stalk and the seeds from the middle. Pour the juices that are present inside the red pepper into the salad bowl
  • Dice one of the red peppers into small pieces and add to the salad
  • Pour the olive oil and balsamic vinegar into the salad, season with salt and pepper and toss well
  • Sprinkle the salad with mint leaves, goats cheese and almonds and mix
  • To plate up, add the salad into the remaining red pepper cup, top with some more goat’s cheese and almonds and serve

Roasted Red Pepper Stuffed with Baby Spinach and Goat's Cheese Salad

It was so simple yet so delicious. The presentation gave it that formal feel-good factor as if you are dining in a semi-formal bistro. The flavors were all brought together as each ingredient exuded its own taste. The juices from the roasted vegetables helped to create harmony in the salad, all the while heightening the simple flavors. The smoky taste of the red peppers infused beautifully with the milky goat’s cheese. It was so delightful that I would be happy to serve it at a dinner party.

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