Mini Bell Peppers Stuffed with Halloumi Cheese
You’ll find the perfect combination of sweet and salty in this recipe. Halloumi cheese tends to not melt when cooked, so it’s the perfect choice for a summery party bite cooked on the grill. Once the mini peppers stuffed with cheese and a half olive have been browned on the grill until tender, serve them […]
Ingredients
- 16 mini bell peppers, various colours
- 7 oz (200 g) halloumi cheese, cut into 16 sticks each about 2 inches (5 cm) long
- 16 small kalamata olives, pitted and halved lengthwise
- 1/4 cup (60 ml) olive oil
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp dried oregano
Instructions
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- On a work surface, cut the stem ends off the bell peppers and remove the ribs and seeds. Compost the stems, ribs and seeds.
- Insert a stick of halloumi into the centre of each pepper (see note). Slide an olive half on either side of the cheese. Place in a bowl. Coat the peppers with 1 tbsp (15 ml) of the oil.
- Grill the peppers for 8 minutes or until nicely browned, turning them over a few times while cooking.
- In a small bowl, combine the remaining oil with the parsley, vinegar and oregano. Season with pepper. Place the grilled peppers on a serving dish. Drizzle with the dressing. Serve immediately.
You’ll find the perfect combination of sweet and salty in this recipe. Halloumi cheese tends to not melt when cooked, so it’s the perfect choice for a summery party bite cooked on the grill. Once the mini peppers stuffed with cheese and a half olive have been browned on the grill until tender, serve them with a parsley, red wine vinegar and oregano dressing, which adds a welcome touch of freshness.