Halloumi-Stuffed Sweet Peppers
Updated December 8, 2024
Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound mini sweet peppers in different colors (the smaller, the better)
1 tablespoon extra-virgin olive oil
½ teaspoon fine sea salt
2 garlic cloves, finely grated or minced
1 tablespoon chopped fresh oregano, marjoram or sage leaves
4 to 5 ounces halloumi, cut into pieces that fit inside each pepper
Crostini or lettuce cups, for serving
Pesto, for serving (optional)
Nutritional analysis per serving
6 grams carbs; 13 milligrams cholesterol; 80 calories; 2 grams monosaturated fat; 2 grams saturated fat; 5 grams fat; 1 gram fiber; 190 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Step 2
Use a knife to remove the top of the peppers. Scoop out seeds and ribs, making sure to remove them all so the peppers keep a silky texture. Add the peppers to a medium bowl, and toss with olive oil and salt.
- Step 3
Sprinkle garlic and herbs into each pepper. Place 1 to 2 halloumi pieces inside each pepper.
- Step 4
Place peppers on the rimmed baking sheet. Flipping the peppers halfway through, roast until the peppers are golden brown and are beginning to slump, 20 to 24 minutes for smaller peppers, 22 to 28 for larger ones.
- Step 5
Serve on crostini or with lettuce cups. Drizzle with pesto or serve pesto as a dip alongside, if you like.
Private Notes
Comments
I found it easier to cut the halloumi into small pieces then mix the oregano and garlic with it in the bowl so you can put it all in at once
In my experience, halloumi is best eaten warm because it becomes rubbery as it cools. In Cyprus, where slices of halloumi are grilled and served as appetizers, all table chit-chat stops when the halloumi is served. Talk resumes after the soft warm cheese is devoured. I'll be trying this festive-looking recipe.
I have a nearly identical recipe I frequently make, usually using Queijo Coalho cheese. I also usually add bacon on top of the cheese, and use either Little Gem, endive, or radicchio as the 'holder'. Always a winner, great for lunch with fruit, or for breakfast with eggs. This is so easy to prepare, very adaptable to tastes and what you have on hand, and looks festive and lovely. You'll want to keep mini peppers on hand so you can always whip some up!
So delicious!
I needed protein so I added some Spanish chorizo.
I was planning to make this to bring to a dinner party. Since I have to travel 30min to the party home and after reading comments that halloumi cheese is rubbery when cooled I decided to use feta instead. There was one comment about using feta mixing with a little sour cream, fresh thyme and garlic. I decided to try this. The issue with feta is it would melt and pool outside of the peppers. I had to scoop the cheese back into the peppers after roasting and add someone cheese to make up for the loss of spilled cheese. Nevertheless, the result was delicious. Everyone at the party loved it. The flavor is sweet (from the peppers), salty (from the feta) and a bit tangy (sour cream). Very nice. I served it with crostini using ciabatta bread from Trader Joe’s and that was excellent as well. I would definitely make this again, but I will either use something to keep the peppers up to keep the cheese from spilling out or roast the peppers and cheese separately and stuff the peppers after roasting. Will report back the next time I