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Halloumi stuffed peppers recipe

Halloumi stuffed peppers recipe

57 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


  • 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

  • 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


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Halve the peppers, leaving the stalks intact but removing the core and membrane.
  2. 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.
  3. 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.
  4. 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.

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