Halloumi stuffed peppers

Halloumi stuffed peppers

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(37 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal334
  • fat22g
  • saturates10g
  • carbs19g
  • sugars0g
  • fibre4g
  • protein16g
  • salt2.4g
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Ingredients

  • 4 large red pepper
  • 290g jar antipasti marinated mushroom
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 100ml hot vegetable stock
  • 250g halloumi cheese, cut into cubes
  • 2 tsp chopped fresh parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • mixed salad leaves and garlic bread, to serve

Method

  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.

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Comments, questions and tips

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catie911
25th Jan, 2015
5.05
Made this for the first time tonight. I didn't have the marinated mushrooms so diced some chestnut mushrooms, fried in olive oil with chopped garlic and finished them off with a splash of balsamic vinegar. Delicious and I'll definitely make it again soon.
kimiRyle
4th Oct, 2014
Was so nice, children weren't to keen on peppers but enjoyed the couscous, loved it.
Ann Geraldine
1st Jun, 2014
I substituted the couscous for rice and thought it to be nicer and mixed easier with the other ingredients. On the whole, delicious though and highly recommended.
jess7498
24th Apr, 2014
5.05
Very tasty :) Didn't have any mushrooms so just chopped up some tomato and forgot about the herbs but was still lovely. I used a roasted vegetable cous cous as well which added flavour. Will be using again. Want to try melting extra cheese on top next time. Great recipe.
aliceeats
23rd Jan, 2014
A family favourite, this is tasty and really easy. The last time I made it I used fresh courgette instead of mushrooms and feta instead of halloumi because that's what we had in. This would work with lots of different veg/cheese combos.
hot_rosin
28th Jul, 2013
Fantastic! Found this recipe in the middle of the night, with nothing in the fridge except a bag of mixed peppers and half a pack of halloumi - so my version involved red, green and yellow peppers, no mushrooms, garlic oil, half halloumi/half cheddar, fresh thyme and dry lack olives on top. Awesome - willpp defo make again. Btw having trouble with site on Android, so typing this without being able to see comments box...forgive typos, but super excited about recipe.:-)
gooseberrycrumble
2nd Jun, 2013
4.05
Made this as a side dish, halving quantities, as recommended with pork and peach kebabs. Substituted halloumi with similar salad cheese but would've been better with feta. Used couscous with mushroom so omitted those, too.
panixx
27th Mar, 2013
I've changed the recipe following the comments. So we had peppers stuffed with bulgur, and the bulgur was mixed with fried fresh mushrooms, leeks. Fantastic!
mrspinnywinny
18th Feb, 2013
I used dill instead of parsley with good results. You don't really need the veg stock or salt as halloumi is very salty.
kbcs1608
28th Nov, 2012
5.05
Simple, tasty and great to prep ahead. Used fresh mushrooms cooked in lots of garlic and also added some roasted flaked almonds as I like the additional slightly crunchy texture. Went down a treat with 10 dinner guests - all plates completely cleared.

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