Halloumi wrapped in red pepper with lemon & chilli

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• Alice

  2008-03-03 21:41:59.655122

  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).

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• Julie Bahrain

  2008-04-01 08:24:53.272742

  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.

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• Moosepup

  2008-05-05 14:52:37.232502

  Moosepup rated and commented on this recipe

  

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

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• Chocoholly!

  2008-08-12 16:12:57.303588

  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! :)

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• Kez

  2008-09-16 11:18:55.671368

  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.

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• Janice

  2008-10-05 22:41:11.692442

  Janice commented on this recipe

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

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• Angie

  2008-10-11 15:20:56.874053

  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.

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• Sarah P

  2008-11-19 18:45:33.773493

  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.

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• Zoe

  2009-01-30 18:02:06.740622

  Zoe rated and commented on this recipe

  

  These were yummerific!

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• Lauren Ricci

  2009-06-02 23:49:43.175492

  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!!

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• Carol

  2009-07-08 07:45:56.441354

  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

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• callingpiper

  2009-09-07 15:06:03.170955

  callingpiper rated this recipe

  

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• Di

  2009-12-16 23:39:11.941372

  Di rated and commented on this recipe

  

  The website had crashed when I went to make this so I had to improvise based on patchy memory of the recipe. I roasted the peppers in the oven first then stuffed with the halloumi. I then mixed olive oil, lemon juice, garlic, red chilli and oregano and drizzled over the stuffed peppers and some parboiled new potatoes then roasted all for around 15 mins. Turned out beautifully, will make this again - and probably stick to my version!

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• Pixieloveheart

  2010-03-28 20:38:44.426797

  Pixieloveheart rated this recipe

  

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• Wildbluesun

  2010-04-09 16:57:17.090736

  Wildbluesun rated and commented on this recipe

  

  Really nice, the textures of the halloumi and peppers worked together well. I used chilli powder because I'm lazy, and added gherkins because I like gherkins. XD Looked NOTHING like the picture but was still a fast and easy lunch. Ate it with a butter bean and tomato salad.

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• Barbarella

  2010-07-07 16:52:18.058445

  Barbarella rated and commented on this recipe

  

  Really lovely! I baked the pepper in the oven first, let them cool and then stuffed them with all of the ingredients. Tied them up and then put them on the BBQ for a few minutes each side. Went down a treat and will definitely be making them again!

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• MDamo

  2010-07-12 14:59:01.953502

  MDamo rated and commented on this recipe

  

  Very very nice. I halved the pepper and then baked in the oven as I only wanted to use only half a pepper per person. Then as the pepper wasn't quite wide enough to envelop the Halloumi block, I placed the olives & lemon juice mix (also added a chopped tomato to the mix), topped with the Halloumi block and used a cocktail stick to skewer both ends of the pepper together.

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• miss.christina

  2010-08-23 20:07:12.717666

  miss.christina rated and commented on this recipe

  

  These are amazing! I've made them a few times. Last time I made a rough pesto of basil, olives and olive oil and put in on top of the halloumi before rapping them in the pepper. It made them even better.

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• Paula Fletcher

  2010-09-29 20:36:04.975076

  Paula Fletcher rated this recipe

  

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• JimZilla

  2011-03-16 20:16:38.590673

  JimZilla rated and commented on this recipe

  

  Divine!

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

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

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