Halloumi-Stuffed Sweet Peppers
Updated Dec. 9, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound mini sweet peppers in different colors (the smaller, the better)
- 1tablespoon extra-virgin olive oil
- ½teaspoon fine sea salt
- 2garlic cloves, finely grated or minced
- 1tablespoon chopped fresh oregano, marjoram or sage leaves
- 4 to 5ounces halloumi, cut into pieces that fit inside each pepper
- Crostini or lettuce cups, for serving
- Pesto, for serving (optional)
Nutritional analysis per serving (9 servings)
80 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 190 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Step 2
Use a knife to remove the top of the peppers. Scoop out seeds and ribs, making sure to remove them all so the peppers keep a silky texture. Add the peppers to a medium bowl, and toss with olive oil and salt.
- Step 3
Sprinkle garlic and herbs into each pepper. Place 1 to 2 halloumi pieces inside each pepper.
- Step 4
Place peppers on the rimmed baking sheet. Flipping the peppers halfway through, roast until the peppers are golden brown and are beginning to slump, 20 to 24 minutes for smaller peppers, 22 to 28 for larger ones.
- Step 5
Serve on crostini or with lettuce cups. Drizzle with pesto or serve pesto as a dip alongside, if you like.
Private Notes
Comments
I found it easier to cut the halloumi into small pieces then mix the oregano and garlic with it in the bowl so you can put it all in at once
In my experience, halloumi is best eaten warm because it becomes rubbery as it cools. In Cyprus, where slices of halloumi are grilled and served as appetizers, all table chit-chat stops when the halloumi is served. Talk resumes after the soft warm cheese is devoured. I'll be trying this festive-looking recipe.
I have a nearly identical recipe I frequently make, usually using Queijo Coalho cheese. I also usually add bacon on top of the cheese, and use either Little Gem, endive, or radicchio as the 'holder'. Always a winner, great for lunch with fruit, or for breakfast with eggs. This is so easy to prepare, very adaptable to tastes and what you have on hand, and looks festive and lovely. You'll want to keep mini peppers on hand so you can always whip some up!
I used Fontina cheese that needed to be used up. As suggested, I tossed the cheese with all the flavorings and then stuffed the peppers. The one change I’ll make in future is to arrange a piece of foil so that the peppers stand up and keep my soft cheese inside. I know it wouldn’t have been a problem if I’d used halloumi. Even with the cheese pooled around the roasted peppers, this was delicious. Will definitely make again.
So Good! Three of us fought over 8 peppers. Served with loaf stuffed with tomato sauce, onion slices, mozzarella cheese and a salad. Read the notes so I put oil, garlic, herbs (basil&oregano), S&P, dash cayenne in large bowl. Tossed the peppers in the bowl getting oil,etc inside& outside well coated. Cut the halloumi and tossed in same bowl. Stuffed halloumi into peppers. Convection Roast 25 mins. Did not flip them. Eaten too quickly to dip in anything.
Delicious! Used paneer mixed with garlic and oregano like JP suggested and fake crostinis I made from sandwich bread.
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