Halloumi Stuffed Peppers
Halloumi Stuffed Peppers are juicy and filled with gorgeous flavours. An easy midweek dinner, perfect if you are trying to eat less meat or more veg.
Servings 4 Servings
Calories 391kcal
Ingredients
- 2 tablespoons Cooking Oil
- 4 Large Bell Peppers Any colours, cut in half through the stalk, seeds and white pith scooped out
- 225 g Halloumi Cheese Chopped into small Chunks
- 200 g White Rice dry weight, cooked to packet instructions, drained, and set to one side
- 1 Red Onion Finely Diced
- 3 Cloves Garlic Crushed
- 1 Courgette Diced
- 100 g Mushrooms Diced
- 1 tablespoon Dried Mixed Herbs
- Pinch Salt and pepper
- 400 g Tin Chopped Tomatoes
- 3 tablespoons Parmesan Cheese Grated
Instructions
- Preheat the oven to 180 degrees (fan-assisted).
- Place the peppers, skin side up on a baking sheet and lightly drizzle with 1 tablespoon of oil.
- Bake in the oven for 5-10 minutes until slightly softened, remove from the oven, and set to one side.
- Heat the remaining oil in a large frying pan.
- Fry the garlic and onion for 5 minutes until soft.
- Add the courgette, mushrooms, and halloumi and stir in well and cook for 2 minutes.
- Pour in the tinned tomatoes, add a good pinch of salt and pepper and the mixed herbs and stir together.
- Simmer for 15 minutes until the sauce has reduced, stirring often.
- Add the cooked and drained rice and stir it all together.
- Remove from the heat, flip the peppers over and fill with the rice and halloumi mix, heaping on top.
- Sprinkle over the parmesan cheese and bake in the oven for 20 minutes.