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.
30-Minute RecipesAppetizersBBQBell PeppersCheeseLast-Minute BBQSummer CookingSummer PartiesSummer PicnicVegetablesVegetables and gratineesVegetarian
Ингредиенты
- 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
Инструкция
- 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.
