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Halloumi stuffed peppers recipe

59 ratings

Whip up these flavoursome veggie delights in no time – perfect for sharing during sunny evenings. Roasting red peppers and cherry tomatoes gives this snack a sweet and tangy base, with the salty halloumi and olives giving a savoury balance. Give this a go and you'll be making it again for sure! See method

Serves 4
5 mins to prepare and 25 mins to cook
317 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

4 red peppers
1½ tbsp olive oil
220g pack Tesco Finest Piccolo cherry tomatoes, picked
250g pouch microwaveable pilau rice
40g pitted black olives, roughly chopped
35g sultanas or flame raisins
80g halloumi, cubed
10g fresh parsley, roughly chopped

Help your immune system: This recipe is high in vitamin C, which supports the normal function of the immune system

Each serving contains

Energy
1325kj
317kcal 16%
Fat
15g 21%
Saturates
5g 24%
Sugars
18g 20%
Salt
1.4g 24%

of the reference intake
Carbohydrate 36.5g Protein 9g Fibre 4.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Halve the peppers, leaving the stalks intact but removing the core and membrane.
Rub with 1 tbsp oil and place, cut side down, in a roasting tin. Put the cherry tomatoes in a separate small roasting tin, season and toss in ½ tbsp oil. Roast alongside the peppers for 15 mins.
Heat the rice to pack instructions. Fork into a bowl and stir in the rest of the ingredients, reserving a little of the halloumi and parsley.
Fill the pepper halves with the rice mixture and top with the tomatoes and reserved halloumi. Return to the oven for 15-20 mins or until the halloumi is golden. Scatter with the remaining parsley to serve.

See more Vegetarian recipes