Halloumi stuffed peppers

Popular
Health score
33%
Halloumi stuffed peppers
50 min.
4
304kcal

Suggestions


Looking for a delicious and satisfying dish that will impress your friends and family? Look no further than these Halloumi Stuffed Peppers! Combining vibrant colors and bold flavors, this recipe is not only visually appealing but also incredibly nutritious, making it the perfect addition to your lunch or dinner table.

Imagine biting into a beautifully roasted red pepper, charred to perfection, filled with a delightful mix of couscous, marinated mushrooms, and creamy halloumi cheese. This dish is a brilliant blend of textures, from the crunchy peppers to the gooey, golden halloumi that melts in your mouth. What’s more, it’s a wholesome meal that caters to everyone, whether you're a meat-lover or a vegetarian looking for something hearty.

Not only is this meal easy to prepare, but it also comes together in just 50 minutes, making it a perfect weeknight dinner or a great choice for entertaining guests. The addition of fresh parsley and a drizzle of reserved mushroom oil elevates the dish even further, infusing it with aromatic flavors. Serve it alongside a crisp mixed salad and some warm garlic bread to complete the experience, and you’ll have a main course that’s sure to please all palates.

So why wait? Dive into this delightful cooking adventure, and treat yourself and your loved ones to an unforgettable meal that celebrates the joy of good food!

Ingredients

  • large pasilla peppers red
  • 290 antipasti marinated mushroom 
  • 50 couscous 
  • 100 ml vegetable stock hot
  • 250 halloumi cheese cut into cubes
  • tsp parsley fresh chopped
  • leaves salad and garlic bread mixed

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Preheat the oven to 200C/Gas 6/fan oven 180C.
  2. Cut the peppers in half through the stalks and scoop out the seeds.
  3. Put the peppers in one layer on a baking sheet.
  4. Drain the mushrooms, reserving the oil from the jar drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper.
  5. Bake for 20-25 minutes, until the peppers are just tender.
  6. Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden.
  7. Serve the peppers warm with a mixed salad and garlic bread.

Nutrition Facts

Calories304kcal
Protein24.48%
Fat46.41%
Carbs29.11%

Properties

Glycemic Index
66.17
Glycemic Load
8.68
Inflammation Score
-10
Nutrition Score
23.081738895696%

Flavonoids

Apigenin
0.11mg
Luteolin
1mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.38mg

Nutrients percent of daily need

Calories:304.41kcal
15.22%
Fat:16.21g
24.93%
Saturated Fat:10.77g
67.34%
Carbohydrates:22.87g
7.62%
Net Carbohydrates:18g
6.55%
Sugar:8.86g
9.85%
Cholesterol:0mg
0%
Sodium:861.97mg
37.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.24g
38.47%
Vitamin C:211.51mg
256.38%
Vitamin A:5191.95IU
103.84%
Calcium:642.04mg
64.2%
Vitamin B6:0.57mg
28.34%
Vitamin B2:0.44mg
25.96%
Vitamin B3:4.67mg
23.37%
Folate:90.55µg
22.64%
Fiber:4.87g
19.47%
Vitamin B5:1.76mg
17.63%
Vitamin E:2.6mg
17.33%
Potassium:597.97mg
17.08%
Manganese:0.32mg
15.92%
Copper:0.29mg
14.49%
Phosphorus:126.59mg
12.66%
Vitamin B1:0.17mg
11.25%
Selenium:6.98µg
9.97%
Vitamin K:8.87µg
8.45%
Magnesium:31.83mg
7.96%
Iron:1.21mg
6.75%
Zinc:0.89mg
5.96%