Peppers Stuffed with Rice and Halloumi

This stuffed pepper recipe is full of wonderful flavours and makes an excellent vegetarian light lunch or even a dinner party starter.

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Cypriot

Type: Lunch

Ingredients

  • 4 large red peppers - halved lengthways and deseeded
  • 250g pouch of ready cooked wholegrain rice
  • 250g halloumi cheese - cut into cubes
  • 1 tsp mixed dried herbs
  • 6 spring onions - chopped
  • 6 sundried tomatoes - chopped
  • Salt and black pepper
  • Drizzle of olive oil
  • Mixed salad leaves - to serve

Method

Prep time: 10 mins Cook time: 25 mins

Preheat the oven to 200°C, 180°C fan, gas mark 6.

Cut the peppers in half, including the stalks and remove the seeds. Place the peppers on a baking tray.

In a bowl, mix all the ingredients together and season. Fill the peppers with the mixture and drizzle a little olive oil over the top. Bake for 20-25 minutes, until the peppers are just tender.

Serve the peppers hot with a mixed salad.