Halloumi Stuffed Peppers Food

HALLOUMI STUFFED PEPPERS

Steps:

• 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.
• 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.

PASTA WITH HALLOUMI PEPPER SAUCE

Steps:

• Preheat the oven to 400 degrees F (or 200 C).
• Slice the peppers into quarters, cutting out the seeds.
• Lay on a lightly oiled baking tray, skin side up.
• At the same time, rub the heads of garlic with a little olive oil and set on the tray with the peppers.
• Bake for 25 minutes.
• When you take the tray out of the oven, cover the peppers with clingfilm and leave to"sweat" for 10 minutes.
• This helps loosen the skin.
• Peel the peppers and place in a food processor.
• Now trim the stalk end off the garlic, cutting into the cloves.
• Squeeze the soft garlic into the food processor with the peppers.
• Add a squeeze of lemon juice, a couple tablespoons water, salt and pepper to taste.
• Blitz to a purée and, while the motor is running, add a couple tablespoons olive oil.
• Transfer the purée to a small saucepan.
• At the same time, start to cook the pasta.
• While the pasta is cooking, finish off the sauce.
• Chop the halloumi into chunks and stir into the sauce over a low heat until the pieces soften.
• Drain the pasta and toss with the ricotta and most of the basil.
• Pour the sauce over and garnish with the remaining basil.

ROASTED RED PEPPERS WITH HALLOUMI

Steps:

• Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
• In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
• Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
• Serve warm.