Equipment
Ingredients
Peppers
- 10 mini sweet peppers, halved lengthwise and seeded
Filling
- 200 g halloumi cheese, grated
- 50 g cream cheese, softened
- 2 garlic, minced
- 5 g fresh mint, finely chopped
- 5 g fresh parsley, finely chopped
- 1 g black pepper, freshly cracked
Finishing
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the mini sweet peppers in half lengthwise, keeping the stems intact if possible for presentation. Scoop out and discard the seeds and membranes.
Using a box grater, shred the halloumi cheese into a mixing bowl.
Add the softened cream cheese, minced garlic, chopped mint, parsley, and black pepper to the grated halloumi. Mix thoroughly until the cream cheese binds the ingredients together.
Spoon the halloumi mixture generously into each pepper half, pressing down gently so the filling is compact and slightly mounded.
Arrange the stuffed peppers on the prepared baking sheet. Drizzle evenly with the olive oil.
Roast in the preheated oven for 18 to 20 minutes, or until the peppers are tender and blistered, and the cheese filling is deeply golden brown on top.
Remove from the oven and let rest on the baking sheet for 5 minutes before serving. The cheese filling will be molten hot.
Chef's Notes
- Grating the halloumi instead of cubing it ensures it mixes perfectly with the herbs and cooks evenly into a cohesive, melty filling.
- A small amount of cream cheese is the secret to this filling. It acts as a binder that prevents the crumbly halloumi from splitting and spilling out as it heats.
- Leave the stems on the mini peppers. Not only does it make for a rustic presentation, but it also provides a convenient handle for finger-food grazing.
- For a spicy kick, add a pinch of red pepper flakes or finely minced jalapeno to the cheese mixture.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 180C or 350F oven for 5 to 8 minutes until warmed through.
