Halloumi stuffed peppers

Halloumi stuffed peppers

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(23 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
334
protein
16g
carbs
19g
fat
22g
saturates
10g
fibre
4g
sugar
0g
salt
2.4g

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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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.

Recipe from Good Food magazine, January 2002

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Comments

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aliceeats's picture

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's picture

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's picture
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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's picture

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's picture

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's picture
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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.

rootsgirluk's picture

Used Ainsleys couscous, mixed coriander with parsley and used fresh mushrooms instead. Very tasty and easy to prepare even for a beginner.

gemslw's picture

Loved this simple recipe! I swapped the mushrooms for courgette instead - I put the chopped courgette in the oven at the same time as the peppers before adding it to the couscous and cheese mix. Beautiful and will def be doing this again! :-)

morvvvv's picture
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I used saluted onions, garlic and fresh mushrooms. It was so scummy, even my meat loving partner said she'd go veggie for it!

loopi2k's picture
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I made these on Saturday night and have to say they were really delicious. Very very simple to prepare and a short baking time made them perfect for a tv supper. I added some halved cherry tomatoes and jalapeños for a kick. Will make again for sure.

clarington's picture
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Easy to make with little mess and fuss but tastes amazing.

justadreamer's picture
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Really delicious meal, only change I made was to fry off some fresh mushrooms instead of using a jar.

jobarrett's picture
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These went down really well with friends. Easy to prepare ahead. I used fresh mushrooms too, just fried them off with lots of garlic and then cooled them before adding to the couscous. I also used a mix of halloumi with chilli and one with basil.

hippygirljess's picture
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It worked really well for a dinner, easy to cook for two people! I used fresh mushrooms and the flavours didn't taste very strong - next time I may add sundried tomatoes/feta or Cheddar/chilli alongside mushrooms and couscous. Incredibly easy to make however!

rctransport's picture

makeing tonight was going to use rice instead of cocscous has anyone done this?

woolly100's picture

I'm trying this tonight but I wanted low fat halloumi but couldn't find any - so am trying with feta and I've added a few pinenuts too. I think I will use cooked mushrooms next time as the marinade in my particular jar of antipasti wasn't really to my taste. I do think it will taste good though - Just another 15 minutes and I'll find out....

amysm82's picture
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Super tasty! Didn't have the mushrooms, but improvised and just chucked in a bit of what we fancied: sweetcorn, jalapenos and spinach. I might make it with mushrooms next time. The combination of pepper, cous cous and halloumi is lovely.

candia_grasso's picture
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Awesome. I made these with a completely different filling. I had some leftover rice with peas so I just added the halloumi to that. I had done stuffed peppers in the past with disastrous results, but this trick of cooking them alone beforehand is fantastic. The peppers were perfect, soft and creamy. My flatmate loved them!

busej83's picture
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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.

twinklyfairylight's picture
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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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