Halloumi wrapped in red pepper with lemon & chilli

Recipe uploaded by

olive magazine

10 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Grill or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.
2. Open out each red pepper by making a cut down one side and trim the tops and bottoms off so you end up with a strip. Put a slice of halloumi in the center of each strip. Sprinkle over some lemon zest and juice, divide the chilli, oregano and olive between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end. Tie the rolls with some kitchen string that you have soaked in water (or secure with a cocktail stick) and press down with the palm of your hand so they flatten slightly.
3. Heat the barbecue. Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).

If it rains...

Grill or griddle (char-grill) the red peppers on each side until charred and the halloumi begins to soften.

Per serving

206 kcalories, protein 11.6g, carbohydrate 10.3g, fat 13.4 g, saturated fat 7.5g, fibre 2.5g, salt 2.02 g

Latest comments and suggestions

• Alice

  03 March 2008

  Alice rated and commented on this recipe

  

  Easy peasy, visually stunning, and unbelievably tasty. I didn't bother with the string (too much of a faff) and it still worked fine. I found that putting them under the grill or baking them in the oven worked almost better than BBQ or char-grilling. (NB if you have an aga, the ONLY way to do them is to pop them into the very top of the roasting oven. If you griddle them on the hot plate the juice/sauce burns before the halloumi has even started thinking about going soft).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie Bahrain

  01 April 2008

  Julie Bahrain rated and commented on this recipe

  

  Have made these twice now. Don't think you really need the chilli as you have enough flavour with the herbs and lemon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Moosepup

  05 May 2008

  Moosepup rated and commented on this recipe

  

  Pretty as a picture and absolutely delicious - very highly recommended.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chocoholly!

  12 August 2008

  Chocoholly! rated and commented on this recipe

  

  Made these for a BBQ they went down very well! I varied the amount of chilli for different family members! :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kez

  16 September 2008

  Kez rated and commented on this recipe

  

  This is a real nice change. I grilled the halloumi first and then put it in the pepper as I like this cheese cooked quite well. Served it with cous cous. Lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janice

  05 October 2008

  Janice commented on this recipe

  Absolutely scrummy. Served it with the courgette salad and roast new potatoes with butter and lemon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angie

  11 October 2008

  Angie rated and commented on this recipe

  

  I made this spur of the moment using peppers from a jar, and sweet chilli dipping sauce ( I fancied some thing different for lunch and had to use what was at hand!) It worked fantasically. Really delicious and very easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah P

  19 November 2008

  Sarah P rated and commented on this recipe

  

  We've been making this for over 2 years for barbecues and is delicious. Romano peppers are slightly thinner and give a sweeter flavour but you can't go wrong with this recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zoe

  30 January 2009

  Zoe rated and commented on this recipe

  

  These were yummerific!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lauren Ricci

  02 June 2009

  Lauren Ricci rated and commented on this recipe

  

  Made these over the weekend and my friends were very impressed as I put them on the BBQ!! I have a tip tho - I only cut the stalk end of the pepper off and left the tip end on so it formed a pocket, no need for string and nothing fell out. Absolutley Gorgeous!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carol

  08 July 2009

  Carol commented on this recipe

  Well what can I say that hasn't already been said! I prepared these a little ahead of time so that made this an even easier recipe, I only pulled the stalk out, it came away easily and split them lengthwise so no waste! I used cocktail sticks to secure and used a griddle pan and a hot grill to save having to turn them over during cooking! SCRUMMY, a definite 'do again' in our house

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• callingpiper

  07 September 2009

  callingpiper rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3704/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 red peppers
• 200g block halloumi cheese , sliced into 4
• 1 red chilli , finely chopped
• oregano chopped to make 2 tsp or 1 tsp dried
• 4 black or green olives , cut into slivers
• 1 lemon , zest and juice

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 4 red peppers
• 200g block halloumi cheese , sliced into 4
• 1 red chilli , finely chopped
• oregano chopped to make 2 tsp or 1 tsp dried
• 4 black or green olives , cut into slivers
• 1 lemon , zest and juice

Per serving

206 kcalories, protein 11.6g, carbohydrate 10.3g, fat 13.4 g, saturated fat 7.5g, fibre 2.5g, salt 2.02 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk