Halloumi stuffed peppers recipe
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
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1325kJ 317.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 1.4g
- Sugars
- 18g
of the Reference intake
Carbohydrate 36.5gProtein 9.0gFibre 4.8g
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- 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
