Preheat oven to 450 degrees Fahrenheit.
Lay out the naan and spread 2 ounces of chevre on each. Set aside.
Thinly slice the bell peppers and onion. Set aside.
Heat the olive oil over medium to medium-high heat until it shimmers, then add the peppers and onions. Saute until the peppers start to get soft and the onions start to take on some color, about 6-7 minutes.
Add the salt and pepper and stir.
Top each naan with 1/4 of the mixture, spreading evenly.
Bake for 10 minutes.
Let sit for several minutes before slicing and serving.