Halloumi stuffed peppers

Halloumi stuffed peppers

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(57 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal334
  • fat22g
  • saturates10g
  • carbs19g
  • sugars0g
  • fibre4g
  • protein16g
  • salt2.4g
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  • 4 large red peppers
  • 290g jar antipasti marinated mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 100ml hot vegetable stock
  • 250g halloumi cheese, cut into cubes
  • 2 tsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • mixed salad leaves and garlic bread, to serve


  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.

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Comments, questions and tips

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31st Oct, 2012
Used Ainsleys couscous, mixed coriander with parsley and used fresh mushrooms instead. Very tasty and easy to prepare even for a beginner.
8th Aug, 2012
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! :-)
26th Jul, 2012
I used saluted onions, garlic and fresh mushrooms. It was so scummy, even my meat loving partner said she'd go veggie for it!
23rd Apr, 2012
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.
26th Mar, 2012
Easy to make with little mess and fuss but tastes amazing.
16th Aug, 2011
Really delicious meal, only change I made was to fry off some fresh mushrooms instead of using a jar.
12th Aug, 2011
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.
29th Jul, 2011
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!
25th Jul, 2011
makeing tonight was going to use rice instead of cocscous has anyone done this?
27th Jun, 2011
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....


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