Name: Roasted Halloumi-Stuffed Mini Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 stuffed pepper halves
Cuisine: Mediterranean
Ingredients: 8 mini sweet peppers; 225 g halloumi cheese; 2 garlic; 5 g fresh oregano; 1 g black pepper; 15 ml extra virgin olive oil; 10 ml honey

Equipment

Baking sheet

or Large roasting pan

Parchment paper

or Silicone baking mat

Mixing bowl

Box grater

or Food processor with shredding disk

Chef's knife

Ingredients

16 servings

Vegetables

8 mini sweet peppers, halved lengthwise and seeded

Filling

225 g halloumi cheese, coarsely grated
2 garlic, finely minced
5 g fresh oregano, finely chopped
1 g black pepper, freshly ground
15 ml extra virgin olive oil

Garnish

10 ml honey

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

155mg

Sodium

Method

Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent the cheese from sticking.

In a mixing bowl, combine the coarsely grated halloumi, minced garlic, finely chopped oregano, black pepper, and half of the extra virgin olive oil. Toss until the ingredients are thoroughly mixed.

Spoon the cheese mixture evenly into the hollow cavity of each halved mini pepper, pressing down gently to pack the cheese in so it does not spill out easily.

Arrange the stuffed peppers on the prepared baking sheet. Drizzle them lightly with the remaining extra virgin olive oil. Bake in the preheated oven for 12 to 15 minutes, or until the peppers have softened and the cheese is beautifully golden and bubbling.

15mLook for: Cheese is melted with golden brown spots on top; peppers look slightly blistered.Feel: Peppers feel tender when pierced with a fork.

Remove the baking sheet from the oven and let the peppers rest for 3 minutes. If using, drizzle the warm peppers lightly with honey to balance the saltiness, and serve immediately.

Chef's Notes

Grating the halloumi rather than dicing it is crucial for this recipe. Grated halloumi melts into a cohesive mass and browns more evenly, whereas cubes can remain stubborn and disjointed.
Halloumi has an incredibly high salt content. The optional honey drizzle at the end provides a much-needed touch of sweetness that elevates the dish and balances the palate beautifully.
If you want a spicier kick, try adding a pinch of red pepper flakes to the cheese mixture, or substitute the mini sweet peppers with mild jalepeno halves for a Mediterranean twist on jalapeno poppers.