Halloumi wrapped in red pepper with lemon & chilli

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• 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).

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• 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.

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• Moosepup

  05 May 2008

  Moosepup rated and commented on this recipe

  

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

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• 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! :)

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• 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.

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• 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.

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• 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.

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• 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.

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• Zoe

  30 January 2009

  Zoe rated and commented on this recipe

  

  These were yummerific!

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• 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!!

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• 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

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• callingpiper

  07 September 2009

  callingpiper rated this recipe

  

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• Di

  16 December 2009

  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

  28 March 2010

  Pixieloveheart rated this recipe

  

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• Wildbluesun

  09 April 2010

  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

  07 July 2010

  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

  12 July 2010

  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

  23 August 2010

  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

  29 September 2010

  Paula Fletcher rated this recipe

  

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• JimZilla

  16 March 2011

  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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