Halloumi stuffed peppers
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter
Recipe uploaded by
Most people would make this again
Recipe by Good Food
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian
- Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
- Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.
Recipe from Good Food magazine, January 2002.
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Per serving
334 kcalories, protein 16g, carbohydrate 19g, fat 22 g, saturated fat 10g, fibre 4g, salt 2.4 g
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http://www.bbcgoodfood.com/recipes/1331/
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian
Ingredients
- 4 large red peppers
- 290g jar antipasti marinated mushrooms
- 50g couscous
- 100ml hot vegetable stock
- 250g halloumi cheese , cut into cubes
- 2 tsp chopped fresh parsley
- mixed salad leaves and garlic bread, to serve
Per serving
334 kcalories, protein 16g, carbohydrate 19g, fat 22 g, saturated fat 10g, fibre 4g, salt 2.4 g



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29 November 2007
Kerry rated this recipe
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14 February 2008
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18 June 2008
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12 August 2008
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