Veggie delights full of flavour from the unmistakable taste of halloumi and a sweet tangy taste from the rest of the ingredients. To be enjoyed as a starter/side dish or as a main with greens salad. Yoghurt is a must whatever the case!
Have a look below at the full recipe and don’t forget that you can always print it.
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Here you can find more of my recipes with Halloumi.
Start with the Bulgur sautéing it in hot oil,
Then add the broth and turn up the heat.
Cover the pot with its lid and bring to a boil.
Remove from the heat and allow to absorb all the broth for about 12’.
place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10’.
Cut the bell peppers in half, and remove their seeds and ribs.
Take half of the oil, mix it with the garlic and brush it over the bell peppers.
place in the pre-heated oven cooking for 30’.
Grate the Halloumi,
and add to the grated halloumi the tomatoes,
scallions,
mint,
coriander,
the capers,
the toasted chili flakes sauce,
the pine nuts,
raisins,
the remaining oil,
and the remaining salt and pepper.
Mix well and
add the cooked bulgur and,
mix again.
cook for 30-35’ at 190°C uncovered.
Fill the bell peppers with the halloumi mixture and
Halloumi Stuffed Bell Peppers
Servings: 6 People
Ingredients
- 3 x 225g Pissourkotiko Traditional Sheep Halloumi , Charalambides Christis, grated
- 400 g Pissourkotiko Sheep Yoghurt , Charalambides Christis
- 9 Bell Peppers , mixed colours
- 1 tbsp Garlic paste , or 2 cloves finely minced
- 6 Tomatoes , ripe, roughly cut to small pieces
- 6 Scallions , white and green parts, finely chopped
- ½ cup fresh Mint , leaves picked and finely chopped
- ½ cup fresh Coriander , leaves picked and finely chopped
- 2 tbsp Capers , roughly chopped
- 4 tbsp Toasted Chilli Flakes Sauce
- 2 tbsp Pine Nuts , toasted
- 2 tbsp Raisins , roughly chopped
- 100 ml EVOO , Extra Virgin Olive Oil
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
For the bulgur
- 200 g Bulgur
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp Tomato Paste
- 1 tbsp dry Coriander , finely ground
- 1 tsp Sweet Smoked Paprika
- 1 tbsp Onion Powder
- 500 ml Vegetable Broth , Bouillon
- 1 tsp Sea Salt , extra care for the saltiness of the broth, in which case reduce the content of the salt
- ½ freshly ground Black Pepper
Instructions
For the bulgur
- Start with the bulgur by mixing the tomato paste along with the coriander and the spices in the warm broth and keep aside.
- In a medium-large non-stick pot add the oil on medium heat and allow to heat-up for 1’. Add the bulgur and sauté for a minute or so and until the bulgur is well tossed with the oil. Then add the broth and turn up the heat.
- Cover the pot with its lid, bring to a boil and turn off the heat. Allow to absorb all the broth for about 12’.
- Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10’.
- Fluff the bulgur with a fork and keep aside.
For the Bell Peppers
- Turn the oven on at 200°C, air circulation and rack set at the middle
- Cut the bell peppers in half, from top to bottom through their stem and remove their seeds and ribs but without removing their stems.
- Take an oven proof dish or a casserole with a lid and place in it the halved peppers, skin side down. Take half of the oil, mix it with the garlic and brush it over the bell peppers. Season with half the salt and pepper, cover with a lid or with silver foil and place in the pre-heated oven cooking for 30’ for the bell peppers to soften.
- In the meantime, grate the halloumi and place in a bowl along with the tomatoes, scallions, mint and coriander along with the capers, the toasted chili flakes sauce, the pine nuts and the raisins, the remaining oil and the remaining salt and pepper. Mix well, add the cooked bulgur and mix again.
- Remove the bell peppers from the oven and gather their juices. Add those juices to the above filling and mix. Fill the bell peppers with the halloumi mixture and cook for 30-35’ at 190°C uncovered and until the bell peppers and the stuffing are nicely charred and golden brown.
- Remove from the oven and allow to cool a bit and for the flavours to come together, for about 15’. Serve with yoghurt and a crispy green salad. Whatever is left, if any, refrigerate for the next few days.
