Provencal RecipesStarter CourseStephanie VillegasTaste

Make a Delicious Roasted Red Pepper Entrée this Summer

This appetizer recipe is from Laurel, my cooking school and professional kitchen in Fontvieille, a beautiful village in the Alpilles. The recipe is quick to prepare and brings together fresh summer flavours. Serve with crusty bread and some chilled rosé or cocktail of your choice.

Roasted Red Pepper Entree

Appetizer Roasted Peppers, Chickpeas and Sheep’s Cheese Yogurt

blankStephanie Villegas
This is an easy and delicious recipe that is perfect for your next summer meal with friends!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine French
Servings 4 people


  • 1 Red Bell Pepper or one tall jar of roasted peppers
  • 1 Yellow Bell Pepper
  • 1 small can of Chickpeas drained and rinsed
  • ¼ cup Crumbled Sheep's Milk Cheese ex. Brocciu, Feta
  • ¾ cup Plain Greek Yogurt
  • 1 tsp, heaping capers drained
  • 2 stems Flat Leaf Parsley leaves removed and roughly chopped
  • squeeze of lemon juice to taste
  • 2 thick slices of Rustic Bread au levain / sourdough, if available
  • Extra Virgin Olive Oil
  • Fleur de Sel
  • freshly ground black pepper


  • Mix cheese and yogurt to combine in a small mixing bowl, season with salt and pepper, and set aside in the fridge.
  • If using fresh peppers, slice peppers into thick strips (6 per pepper) and place on a foil-lined baking sheet.
  • Drizzle peppers with olive oil, salt and pepper and roast in a 400°F oven for 15-20 minutes or until the peppers start to char. Remove from oven and allow to cool.
  • In another small bowl, dress the chickpeas with a squeeze of lemon, a glug of olive oil and a bit of salt and pepper.
  • On a serving plate, dollop 2-3 tablespoons of yogurt sauce in the middle and, using the back of a spoon, spread the yogurt into a loose circle (using more yogurt as needed).
  • Arrange the pepper strips on top of the yogurt to create a colourful plate.
  • Garnish with chickpeas, capers and parsley.
  • Drizzle the whole plate with olive oil, one last pinch of salt and a few turns of the pepper mill.
  • Serve with thick slices of crusty rustic bread.
Keyword Cheese, Chickpeas, Roasted Vegetables
Tried this recipe?Let us know how it was!

Additional Appetizers:

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There are a few steps to this recipe, but don't be put off. There is nothing complicated, and you will love the result. As a bonus, the little tart shells are a bit like savoury shortbread so you can serve those on their own. And, if you make too much olive tapenade, it will keep for a few days in the fridge.
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Appetizer Tomato Olive Tarts Shells
Tarte Soleil - Puff-Pastry Appetizer
From the chef, "Provençals like things sunny and pretty, so this is a popular take on the local, traditional fougasse. It can be filled with any strong-flavoured spreadable mixture such as tapenade or anchoiade or a sundried-tomato paste or even a spinach/ricotta or goat cheese." 
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Panisse is best eaten very hot with a bit of salt and pepper, accompanied by a green salad, as an accompaniment to a dish or as an appetizer, or as a snack instead of socca. Panisse can also be rolled in powdered sugar at the end of cooking for a delicious dessert.
Check out this recipe
Chickpea Flour Panisses Frites
Sourdough Toasts with Melted Cheese, Figs and Grapes
Make this recipe as an appetizer or a lunch dish served with a green salad.
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Sourdough Toasts with Melted Cheese, Figs and Grapes

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Stephanie Villegas

Stephanie Villegas

Born in San Francisco, California, Stephanie Villegas is a chef working and living in Provence. After a decade-long career in tech, Stephanie decided to follow her culinary passions and become a chef. She earned her culinary diploma at France's esteemed Ferrandi Paris and has worked in renowned restaurant kitchens from Paris to Provence. In 2022, she opened Laurel, a cooking school and private chef service located in the charming provençal village of Fontvieille.

With a mission to bring people closer together through food, her focus is on freshness and seasonality. As a Mexican-American, married to a Frenchman, living in Provence, you can be sure to find inspirations from around the world in her dishes.

On her table, you'll find ingredients you know, discover new ones and enjoy generous dishes of refined simplicity.

Explore Laurel here.

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