Meanwhile, heat the oven to 375°F. In a large skillet heat the oil over medium heat. Add the onions, and sauté about 10 minutes, until golden and softened. Stir in the red pepper, ham, parsley, and salt. Transfer to a bowl, and fold in the chèvre, keeping crumbly pieces of the cheese more or less intact (you don’t want the filling to be pasty, but rather chunky). Don’t rinse out the skillet just yet.