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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7th Sep, 2010
Super tasty! Didn't have the mushrooms, but improvised and just chucked in a bit of what we fancied: sweetcorn, jalapenos and spinach. I might make it with mushrooms next time. The combination of pepper, cous cous and halloumi is lovely.
13th Jun, 2010
Awesome. I made these with a completely different filling. I had some leftover rice with peas so I just added the halloumi to that. I had done stuffed peppers in the past with disastrous results, but this trick of cooking them alone beforehand is fantastic. The peppers were perfect, soft and creamy. My flatmate loved them!
4th Jun, 2009
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.
1st Jun, 2009
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!
24th Apr, 2009
A very quick and easy really tasty dish, haven't varied the ingredients yet, but will try other things in it with the couscous.
21st Apr, 2009
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.
16th Apr, 2009
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!
7th Mar, 2009
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.
14th Feb, 2009
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!
9th Feb, 2009
Have made these twice now as light lunches 2nd time did not have enough mushrooms so added sunblush toms and was just as nice


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