Recipe

Halloumi-stuffed peppers

by Celia Brooks

A fuss-free vegetarian crowd-pleaser

Here’s one of my favourite ways to stuff peppers with no fuss. The recipe is very easy to multiply if you’re feeding a crowd. Serve with quinoa, rice, or mashed potato.

Ingredients

2 red peppers   
4 basil leaves
1 large garlic clove, sliced
1 tbsp pine nuts
75g halloumi cheese, sliced into 4 pieces 
4 tbsp olive oil

Method

Preheat the oven to 200C. Cut the peppers in half from stem to base. Cut out the seeds but leave the stem intact.

Place the peppers skin-side down on a roasting tray. Place a basil leaf in each pepper, scatter over the garlic and pine nuts, top with a slice of halloumi, and finish with 1 tbsp of olive oil in each pepper half.

Bake for 20-30 mins, until the cheese is golden.

Recipe: Celia Brooks from Low-Fat & Gluten-Free Vegetarian (Pavilion)
Image: Clare Winfield