I liked peppers and couscous, especially together – and these are extremely easy to make. I have used mozzarella to top these in the past but I saw a recipe with halloumi cheese which just adds a little more bite to the cheese. The flavour of the halloumi is still relatively mild though so does not overpower the peppers. It might be an idea to top the peppers when filled with the couscous with a thinly sliced tomato because otherwise the couscous can be s little dry; this just seals the flavours more.
Stuffed Peppers with Couscous and Halloumi, serves 3-4
Preparation Time : 15mins
Baking Time : 40mins
-2-3 large red peppers
-100ml vegetable stock
-Parsley and/or other herbs
First prepare the peppers by cutting and half. Remove the stalks and deseed.
Place on a baking tray and drizzle with a little olive oil and bake for 20-25 minutes at 200 degrees Celsius until the peppers are soft. I also seasoned them a little with salt, pepper and some dried herbs. Meanwhile prepare the couscous by adding hot stock to it and cover for a few minutes. Fluff up with a fork and season.
Cut up small chunks of the halloumi and add to the couscous. Remove the peppers from the oven and fill with the couscous and cheese. Top with a thin slice of tomato if preferred and return the stuffed peppers to the oven at the same temperature for 15 minutes.
cooked as part of this menu