30-Minute Roasted Red Pepper and Baby Spinach
Tender roasted red peppers paired with fresh baby spinach and creamy goat cheese create an elegant side dish or light appetizer. The peppers are charred until smoky, then sautéed with garlic and shallots before wilting the spinach just until tender. A splash of lemon juice brightens the flavors, while crumbled chevre melts gently over the warm vegetables. This sophisticated combination works beautifully alongside grilled meats or as part of a Mediterranean-inspired spread.
Ingredients
- 3 organic red peppersyellow or orange bell peppers1:1none
similar sweet flavor
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 clove garlic, thinly sliced
- 1 small shallot, peeled and thinly sliced
- 5 ounces fresh baby spinach leaves
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon course sea salt
- freshly ground pepper, to taste
- 1 ounces fresh chevre, crumbledfeta cheese1:1vegetarianadds dairy
slightly saltier flavor
Instructions
- 1
Broil bell peppers or roast over a gas flame until skin is black and charred
- 2
Place in a bowl, cover with a plate, and let sit for 15 minutes
- 3
Remove skin and seeds and cut into thin slices
- 4
Heat oil and butter in a skillet over medium flame
- 5
Add shallots and garlic, cook, stirring, for a few minutes
- 6
Add roasted pepper and cook, stirring, for a few seconds
- 7
Add the spinach and cook, stirring, until just barely wilted
- 8
Add lemon juice, salt and pepper
- 9
Remove from pan and place on one or two plates
- 10
Top with crumbled chevre and let it melt for a minute
Tips
For easier peeling, place charred peppers in a plastic bag instead of covering with a plate - the steam helps loosen the skin
Don't overcook the spinach - it should just barely wilt to maintain its bright color and texture
Good to Know
Refrigerate leftovers for up to 2 days in an airtight container
Roasted peppers can be prepared 1 day ahead and refrigerated
Serve warm as a side dish or at room temperature as an appetizer
Common Mistakes
Avoid overcooking spinach to prevent it from becoming mushy and losing its vibrant color
Substitutions
similar sweet flavor
FAQ
Can I use frozen spinach instead of fresh?
Fresh spinach works best for this recipe as frozen spinach releases too much moisture and won't have the same texture.
How long will the roasted peppers keep?
Roasted peppers can be stored in the refrigerator for up to 5 days in an airtight container with a drizzle of olive oil.
Can I make this dairy-free?
Yes, simply omit the butter and chevre, or substitute with vegan alternatives like nutritional yeast for a cheesy flavor.