Combine goat meat with olive oil, salt, and pepper in a bowl.

Marinate at room temperature for 2 hours, turning occasionally.

Melt butter in a large pot or Dutch oven over medium heat.

Sauté jalapeño, onion, and garlic until light brown.

Sear the marinated goat meat on all sides.

Incorporate tomato paste with the meat and onion mixture.

Add crushed tomatoes, sweet peppers, chicken stock, and peanut butter.

Cover and simmer on low heat for 45 minutes, stirring occasionally.

Add cheddar cheese and peas.

Simmer on low heat, stirring regularly, until the sauce thickens (about 5 minutes).

Serve hot over white rice.