Description
Easy Halloumi Stuffed Peppers Recipe
Ingredients:
10 baby peppers (red, orange, yellow), halved and deseeded (keep stems on)
Olive oil, for brushing
Sea salt, to taste
200g (1 pack) halloumi cheese, cut into small strips
4 tbsp pesto sauce (fresh, homemade, or jarred)
Directions:
Prepare the Peppers: Halve and deseed the baby peppers, leaving the stems intact. Brush the pepper halves with olive oil and sprinkle with sea salt.
Stuff with Halloumi: Press a small strip of halloumi into each pepper half.
Add Pesto: Drizzle pesto sauce over the halloumi-stuffed peppers.
Grill: Place the peppers on foil over a preheated BBQ. Grill for 15-20 minutes, or until the peppers are softened and the halloumi is golden.
Serve: Serve immediately while hot.
Prep Time: 25 minutes
Kcal: 150 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your BBQ or grill to a medium-high heat. While it heats, prepare your peppers by washing and drying them. Carefully slice each baby pepper in half lengthwise, making sure to keep the stem attached for presentation. Use a small spoon to scrape out the seeds and white membranes. Arrange the pepper halves on a tray, brush the insides lightly with olive oil, and season with a pinch of sea salt.
Next, take your block of halloumi and slice it into strips roughly the size and shape of the pepper halves. Gently press a strip into each prepared pepper half. The cheese should fit snugly. Using a teaspoon, add a small dollop (about 1/2 teaspoon) of pesto sauce directly on top of the halloumi strip in each pepper. Tear off a large piece of heavy-duty aluminum foil and place the stuffed peppers on it in a single layer for easy transfer to the grill.
Place the foil with the peppers directly onto the grill grates. Close the BBQ lid if possible. Cook for 15-20 minutes. You are looking for the peppers to become tender with slight char marks and the halloumi to become soft, golden brown, and slightly melted at the edges. Serve immediately.
Serving Suggestions
These stuffed peppers are incredibly versatile. Serve them as a vibrant appetizer or side dish at a summer barbecue alongside grilled meats or fish. For a satisfying vegetarian main, present them on a bed of lemon-herb couscous or quinoa with a simple side salad. A drizzle of balsamic glaze or a squeeze of fresh lemon juice just before serving can add a wonderful tangy contrast to the salty cheese and rich pesto.
How-to Summary
Halve and deseed baby peppers, keeping stems on. Brush with oil and salt. Stuff each half with a strip of halloumi cheese. Top with a dollop of pesto. Grill on foil over medium-high heat for 15-20 minutes until peppers are soft and cheese is golden. Serve hot.
Frequently Asked Questions
Can I make these in the oven instead of on a BBQ? Absolutely. Preheat your oven to 200°C (400°F) and bake the foil-lined tray of stuffed peppers for 18-22 minutes, or until tender and golden.
What can I use instead of baby peppers? You can use standard bell peppers. Cut them into large quarters or sixths to create sturdy “boats” for the stuffing. Cooking time may increase slightly.
Is there a substitute for halloumi? Halloumi’s high melting point is ideal for grilling. For a similar result, try paneer. For a melty alternative, a firm mozzarella or feta can work, but they will soften significantly more.
Can I prepare these peppers ahead of time? Yes, you can assemble the peppers (stuff with cheese and pesto) up to 4 hours in advance. Cover and refrigerate until you are ready to cook them.
My halloumi isn’t browning. What’s wrong? Ensure your grill is hot enough before adding the peppers. Halloumi needs a good direct heat to develop its signature golden crust. Pat the cheese dry before stuffing if it seems wet.
Common Mistakes to Avoid
Avoid overstuffing the peppers, as the halloumi can expand slightly and overflow. Do not skip the foil, as the pesto and cheese oils can drip and cause flare-ups on a BBQ. Using pre-crumbled feta as a direct substitute will likely result in a messy melt-through, as it lacks halloumi’s structure. Finally, do not undercook the peppers; they should be fully softened for the best texture contrast with the cheese.
Conclusion
These Halloumi Stuffed Peppers are a guaranteed crowd-pleaser, combining minimal effort with maximum flavor. The sweet, charred peppers, salty grilled cheese, and aromatic pesto create a harmonious and impressive dish. Whether you’re hosting a party or need a quick, delicious meal, this recipe delivers on every front. Give it a try and enjoy the taste of summer in every bite.