Halloumi stuffed peppers

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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.
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.

Per serving

334 kcalories, protein 16g, carbohydrate 19g, fat 22 g, saturated fat 10g, fibre 4g, salt 2.4 g

Latest comments and suggestions

• Kerry

  29 November 2007

  Kerry rated this recipe

  

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• Kerry

  14 February 2008

  Kerry commented on this recipe

  Easy, tasty. We used fresh mushrooms.

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• flembot

  18 June 2008

  flembot commented on this recipe

  This is really tasty. I used sauted fresh mushrooms with garlic instead of marinated mushrooms. I love halloumi and the end result is delicious and very filling

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• Lol

  12 August 2008

  Lol commented on this recipe

  Original method not very tasty for me. I sauted Chestnut mushrooms, garlic and a small leek (next time I will use red onion) then I also added 2 teaspoons dried chives to the couscous along with the stock. I then mixed in 2oz of cheddar cheese, When they were cooked I then put a little grated cheddar on the top and popped under the grill. Very nice.

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• bronwenmclaren

  06 November 2008

  bronwenmclaren rated and commented on this recipe

  

  Yummers! A new favourite...

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• DJW

  09 February 2009

  DJW rated and commented on this recipe

  

  Have made these twice now as light lunches 2nd time did not have enough mushrooms so added sunblush toms and was just as nice

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• lamb chop

  14 February 2009

  lamb chop rated and commented on this recipe

  

  I tried this recipe using sainsburys mushroom cous cous and added mushrooms and the halloumi and it was really quick and very tasty, my husband loved it and it will become a regular in the week. Highly reccommended!

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• maxismummy

  07 March 2009

  maxismummy rated and commented on this recipe

  

  Have made this loads over the last few years since it first appeared in the magazine and still love it: such a nice summer lunch dish.

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• Katharine

  16 April 2009

  Katharine rated and commented on this recipe

  

  This was yummy! Very easy, using storecupboard ingredients and tasted even better the next day for lunch! I used a jar of grilled courgettes which needed using up, instead of mushrooms and it was still delicious!

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• tasty stuff

  21 April 2009

  tasty stuff rated and commented on this recipe

  

  Very tasty! I made this just as the recipe suggested, we loved it, we're trying to eat less meat and this will certainly help.

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• eatthebiscuit

  24 April 2009

  eatthebiscuit rated and commented on this recipe

  

  A very quick and easy really tasty dish, haven't varied the ingredients yet, but will try other things in it with the couscous.

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• twinklyfairylight

  01 June 2009

  twinklyfairylight rated and commented on this recipe

  

  I have made this a couple of times both as a meal for four people and as part of a larger buffet, very easy and tasty!

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• Jenny Buse

  04 June 2009

  Jenny Buse rated and commented on this recipe

  

  I made these in the morning of a dinner party and then cooked them at the last minute. When I tasted the couscous in the morning, it was far more flavoursome than it was after being in the peppers. In future, I would add the filling at the last minute.

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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

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Difficulty and servings

Serves 4

Preparation 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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