Halloumi stuffed peppers

4 Servings
Oven: 200ºC

Ingredients

  • 4 large red peppers
  • 290 g jar antipasti (e.g. mushrooms, aubergine)
  • 50 g couscous
  • 100 ml hot vegetable stock
  • 250 g halloumi cheese cut into cubes
  • 2 tbs chopped fresh parsley

Instructions

1

Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet.

2

Drain the mushrooms, reserving the oil from the jar – drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper.

3

Bake for 20-25 minutes, until the peppers are just tender.

4

Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves.

5

Return to the oven for 15 minutes, until the cheese is golden.

6

Serve the peppers warm with a mixed salad and garlic bread.