Tuesday, April 27, 2010

Halloumi stuffed peppers recipe

The Hummus Recipes Kitchen/Home of Middle Eastern Food presents Halloumi stuffed peppers recipe. Enjoy delicious and easy to prepare middle eastern dishes.

Prep 10 mins
Cook 35 - 40 mins


4 large red pepper
290 g jar antipasti marinated mushroom
50 g couscous
100 ml hot vegetable stock
250 g halloumi cheese , cut into cubes
2 tsp chopped fresh parsley
mixed salad leaves and garlic bread, to serve

  1. Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar – drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  2. 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. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.
Per serving:
334 kcalories, protein 16g, carbohydrate 19g, fat 22g, saturated fat 10g, fibre 4g, sugar 0g, salt 2g,

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