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Halloumi stuffed peppers

Vegetarian halloumi stuffed peppers in a baking dish

Halloumi stuffed peppers

Name: Halloumi stuffed peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Middle Eastern
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

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.74 ratingsRate

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Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

Easily halved

Vegetarian

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A star rating of 4.7 out of 5.185 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal334
fat22g
saturates10g
carbs19g
sugars0g
fibre4g
protein16g
salt2.4g

Method

step 1

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.
step 2

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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A star rating of 4.5 out of 5.74 ratings

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