Stuffed peppers with halloumi recipe

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 192 calories / serving
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Stuffed peppers with courgettes and halloumi HERO

Cut the peppers in half and remove core and seeds.

Chop the courgettes and fennel, dice the red onion, cut the kernels off the cob and mix them all together.

Divide and spoon into the red peppers. Put the red peppers on to a large sheet of foil and wrap well, leaving no gaps for steam to escape. Put on the barbecue, cook for 15 minutes, then move to a cooler part, such as the side, and cook for another 15 minutes.

Slice the halloumi into 4 and barbecue on each side until golden.

Remove and carefully unwrap the peppers from the hot foil (steam will rise out) and then serve topped with the halloumi.

  • Ingredients

  • 4 red peppers
  • 2 courgettes
  • ½ bulb fennel
  • 1 red onion
  • 1 corn on the cob
  • 125g (4oz) halloumi
  • Energy 800kj 192kcal 10%
  • Fat 9g 13%
  • Saturates 6g 28%
  • Sugars 13g 15%
  • Salt 1g 16%

of the reference intake
Carbohydrate 17.5g Protein 10.9g Fibre 6.4g


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