Halloumi Stuffed Peppers
A vibrant and healthy Mediterranean-style dish featuring sweet bell peppers filled with a flavorful mix of grilled halloumi cheese, vegetables, herbs, and grains. It’s perfect for a light lunch or meatless dinner.
Total Time: ~45 minutes
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
Ingredients
For the stuffed peppers:
4 large bell peppers (any color), halved and deseeded
200g halloumi cheese, diced
1 cup cooked couscous or quinoa
1 small red onion, finely chopped
1 small zucchini, finely chopped
1 tomato, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano or thyme
Salt and black pepper, to taste
Juice of ½ lemon
Fresh parsley or mint, chopped (for garnish)
Optional:
Chili flakes for a spicy kick
Pine nuts or walnuts for crunch
Instructions
Preheat oven to 200°C (390°F).
Prepare peppers: Cut peppers in half vertically, remove seeds and membranes. Place them cut-side up on a baking tray. Brush lightly with olive oil and season with salt. Roast for 15 minutes while preparing the filling.
Cook filling:
Heat 1 tbsp olive oil in a skillet.
Add garlic and onion. Sauté for 2-3 minutes.
Add zucchini and cook another 5 minutes until soft.
Stir in diced tomato, oregano, salt, and pepper. Cook until softened (3 minutes).
Add couscous/quinoa and lemon juice. Mix well.
Add halloumi:
In a separate pan, lightly fry halloumi in 1 tbsp oil until golden (2-3 mins).
Add to the veggie mixture.
Stuff peppers:
Spoon the filling into the roasted peppers.
Optional: Top with pine nuts, extra cheese, or a sprinkle of chili flakes.
Bake again:
Return stuffed peppers to the oven for another 10–15 minutes until slightly golden on top.
Serve warm, garnished with fresh parsley or mint and a squeeze of lemon juice.
Tips
You can use bulgur, brown rice, or orzo instead of couscous.
Great served with tzatziki, hummus, or a green salad.
Nutritional Info (Per Serving) (approximate)
Calories: 340 kcal
Protein: 14 g
Carbs: 28 g
Fat: 20 g
Fiber: 5 g
Calcium: 400 mg
Sodium: 600 mg
Note: Values may vary depending on cheese brand or grain used.
FAQ – Frequently Asked Questions
Q: Can I make this vegan?
A: Yes! Replace halloumi with tofu or vegan cheese, and ensure your grain is plant-based.
Q: Can I make this ahead?
A: Absolutely. Prepare and stuff the peppers, refrigerate, then bake when ready to serve.
Q: Can I freeze them?
A: Cooked and cooled stuffed peppers can be frozen in airtight containers for up to 2 months. Reheat in oven for best texture.
Q: What’s a good side dish?
A: Pair with lemon-herb rice, tzatziki, or a Greek salad for a complete meal.
Q: What other veggies can I add?
A: Mushrooms, corn, spinach, olives, or eggplant work wo