Mediterranean Halloumi and Couscous Stuffed Roasted Peppers Recipe

So for meatless Monday this week we have stuffed peppers. I have been wanting to try these for a while but I was a little worried that the peppers might repeat on me but they didn’t. I really enjoyed this dish and would definitely make it again. The pepper is sweet and soft without being mushy, the halloumi adds texture and the exposed pieces get a lovely caramelisation. The couscous adds depth along with the olives and the sundried tomatoes and herbs rounds it all off nicely. I was surprised how filling this dish was one pepper each was definitely enough and it tasted great served warm.

Ingredients

  • 2 large red peppers
  • 80g couscous
  • 120ml vegetable stock (I used 1/4 of a stock cube)
  • 6 olives, sliced
  • 4 large sun dried tomatoes, roughly chopped
  • 1/2 pack halloumi, cubed
  • 10 basil leaves, roughly chopped or torn
  • 1 tsp dried oregano
  • 1/4 preserved lemon (optional), roughly chopped (recipe here)

Method

  1. Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
  2. Meanwhile, place the couscous in a bowl and cover with 125ml of vegetable stock. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the rest of the ingredients. Pile the couscous stuffing into the pepper halves and bake for 10-15 mins.

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