Halloumi-Stuffed Peppers
Halloumi-stuffed peppers are a delightful and colorful dish that combines the rich flavors of halloumi cheese with fresh vegetables. This recipe is perfect for a light lunch or as a side dish for dinner. The mix of textures and tastes makes it a favorite among both vegetarians and cheese lovers.
Why Make This Recipe
Making halloumi-stuffed peppers is a fantastic way to enjoy healthy ingredients while also indulging in the salty, chewy goodness of halloumi cheese. This recipe showcases seasonal vegetables and can be customized based on what you have at home. Plus, it’s a visually stunning dish that can impress family and friends.
How to Make Halloumi-Stuffed Peppers
Ingredients:
- 250g halloumi, cut into cubes
- 4 spring onions, chopped
- 1 red chilli, chopped
- 2 plum tomatoes, chopped
- Small bunch of coriander
- 2 tsp harissa
- 2 tbsp olive oil
- 3 mixed bell peppers
- 1/2 garlic clove, minced
- 250g cooked freekeh
Directions:
- Set oven to 190C/fan 170C/gas 5.
- In a bowl, combine halloumi, spring onions, chilli, tomatoes, coriander, harissa, 1 tablespoon of olive oil, and seasoning.
- Slice the bell peppers in half and remove the seeds.
- Arrange the pepper halves in a baking dish.
- Mix minced garlic with the remaining tablespoon of olive oil and drizzle it over the peppers.
- Cover the dish with foil and bake for 30 minutes.
- Stir the cooked freekeh into the halloumi mixture.
- Stuff the peppers with the halloumi mixture and bake them uncovered for another 30 minutes.
How to Serve Halloumi-Stuffed Peppers
Serve the halloumi-stuffed peppers hot from the oven. You can pair them with a light salad or enjoy them on their own. A drizzle of extra olive oil or a squeeze of lemon juice on top can add a refreshing contrast to the richness of the cheese.
How to Store Halloumi-Stuffed Peppers
If you have leftovers, let them cool completely before storing. Place them in an airtight container and store in the refrigerator for up to 3 days. You can reheat them in the oven to get them warm and slightly crispy again.
Tips to Make Halloumi-Stuffed Peppers
- Make sure to cut the bell peppers evenly so they cook at the same rate.
- Feel free to adjust the spice level by adding more or less red chilli.
- You can substitute freekeh with quinoa or rice if preferred.
Variation
You can add other vegetables to the filling, such as zucchini or spinach, for a different flavor. Swap halloumi for feta cheese for a tangier taste, or try different types of beans for added protein.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just keep them covered in the fridge and bake them when you’re ready to serve.
2. Is halloumi gluten-free?
Yes, halloumi cheese is naturally gluten-free. Ensure that other ingredients you use are also gluten-free if required.
3. Can I freeze halloumi-stuffed peppers?
You can freeze them before baking. Wrap them tightly in plastic wrap and store them in the freezer. When ready to eat, thaw them in the fridge overnight and bake as directed.
