Halloumi stuffed peppers

Halloumi stuffed peppers

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(25 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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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!

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

stephsmum's picture
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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.

kfurber's picture
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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!

labouch's picture
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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.

francklin's picture
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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!

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

bronwenmclaren's picture
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Yummers! A new favourite...

jane111's picture

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.

emmahis's picture

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

kerryjoy's picture
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Easy, tasty. We used fresh mushrooms.

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