Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

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  • 4
  • Easy
  • Health conscious Heart friendly
  • 20 minutes
  • 30 minutes
  • Kanu Chenin Blanc 2005


  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 45-60 ml olive oil
  • 2 large sweet red peppers, sliced lengthways
  • 2 large sweet yellow peppers, sliced lengthways
  • 4 sweetcorn
  • 2 cloves garlic, crushed
  • 85-125 ml chopped flat-leaf parsley
  • Maldon sea salt and milled black pepper
  • Hot pasta or brown rice, for serving
  • 2 goat’s-milk Crottin, thinly sliced
  • Olive oil, for drizzling
  • Roughly chopped fresh parsley, for sprinkling

Cooking Instructions

Gently soften the onion, carrot and celery with a pinch of salt in a few spoonfuls of olive oil until very soft, but not browned.
Add the sliced peppers and more oil. Cook until almost tender, about 5 to 10 minutes. Slice the corn off the cob and add to the pan.
Stir in the garlic and parsley and gently cook until the peppers are nicely softened.
Season to taste.
Spoon the stew over bowls of pasta or brown rice and top with slices of cheese.
Drizzle with olive oil and sprinkle with chopped parsley.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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