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Karen's Halloumi Stuffed Peppers
These stuffed peppers are deliciously light & very healthy! Substantial enough on their own for lunch or supper & great as a dinner party starter too! Alter any of the ingredients to suit your diet & see notes below for some lovely variations
Serves: 4
Cooking Time: 30 to 40 minutes
Ingredients
- 4 red peppers
- 1 & a half tablespoons of olive oil
- 220g pack of piccolo cherry tomatoes
- 250g pouch of cooked rice
- 40g pitted olives roughly chopped
- 225g pack of halloumi, cubed
-
1 rounded tablespoon of marinade
- Fresh or dried parsley
Method
Preheat your oven to 200 degrees & halve the peppers as shown leaving the stalks intact (you will need a sharp knife for this), remove the pips & any membrane from inside each pepper. Rub all the peppers with 1 tablespoon of the oil & place cut side down in a roasting tin. Place the tomatoes in a separate roasting dish, season & mix with the rest of the oil & roast alongside the peppers for 15 minutes.
Heat the rice as instructed on the packet & place in a bowl then using a fork, separate the grains. Now add the rest of the ingredients, reserving a little parsley & some of the halloumi too.
Fill the pepper halves with the rice mixture & top with the tomatoes & halloumi cubes. Return to the oven for 15 to 20 minutes or until golden. Serve with a sprinkling of parsley.
NOTES
There are so many ingredients you can add to the stuffing mixture … delicious with fried chopped mushrooms & bacon, swap the halloumi for mature cheddar or your favourite cheese. Use cous cous instead of rice … experiment!
Method
Preheat your oven to 200 degrees & halve the peppers as shown leaving the stalks intact (you will need a sharp knife for this), remove the pips & any membrane from inside each pepper. Rub all the peppers with 1 tablespoon of the oil & place cut side down in a roasting tin. Place the tomatoes in a separate roasting dish, season & mix with the rest of the oil & roast alongside the peppers for 15 minutes.
Heat the rice as instructed on the packet & place in a bowl then using a fork, separate the grains. Now add the rest of the ingredients, reserving a little parsley & some of the halloumi too.
Fill the pepper halves with the rice mixture & top with the tomatoes & halloumi cubes. Return to the oven for 15 to 20 minutes or until golden. Serve with a sprinkling of parsley.
NOTES
There are so many ingredients you can add to the stuffing mixture … delicious with fried chopped mushrooms & bacon, swap the halloumi for mature cheddar or your favourite cheese. Use cous cous instead of rice … experiment!
Ingredients
- 4 red peppers
- 1 & a half tablespoons of olive oil
- 220g pack of piccolo cherry tomatoes
- 250g pouch of cooked rice
- 40g pitted olives roughly chopped
- 225g pack of halloumi, cubed
- 1 rounded tablespoon of marinade
- Fresh or dried parsley
