Halloumi-stuffed peppers

Halloumi-stuffed peppers

  • serves 3
  • Easy

Hurrah for the stuffed pepper! Make this vegetarian classic shine brighter with cubes of halloumi, harissa and a whack of red chilli



  • halloum 250g block, cut into cubes
  • spring onions 4, chopped
  • red chill 1, finely chopped
  • plum tomatoes 2, chopped
  • coriander a handful, chopped
  • harissa 2 tsp
  • olive oil 2 tbsp
  • green pepper 1
  • red pepper 1
  • yellow pepper 1
  • garlic ½ a clove, crushed
  • ready-cooked freekeh or other grain 250g pouch


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Mix together the halloumi, spring onions, chilli, tomatoes, coriander, harissa, 1 tbsp of olive oil and lots of seasoning.

  • Step 2

    Halve the peppers lengthways through the stalk so you have six little boats. Scoop out the seeds and membranes, and discard. Put cut-side up in a baking dish or roasting tin. Mix together the garlic with 1 tbsp of olive oil and drizzle all over the peppers. Season, cover with foil then bake for 30 minutes.

  • Step 3

    Take the peppers out of the oven then mix the freekeh into the halloumi bowl. Add any juices from the roasting tray, stir well then stuff into the peppers. Bake for another 30 minutes, uncovered, until piping hot.

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Nutritional Information

  • Kcals 509
  • Fat 28.3g
  • Saturates 14g
  • Carbs 34.8g
  • Sugars 10.8g
  • Fibre 9.8g
  • Protein 23.7g
  • Salt 2.3g