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Halloumi-Stuffed Peppers

Halloumi-Stuffed Peppers

with Quinoa and Herb Dressing

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We can't say enough good things about halloumi cheese. This briny and squeaky cheese hails from the Mediterranean, and because of its high smoke point, it's great for grilling or pan-frying without creating a mess!

Allergens:Milk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Halloumi Cheese

(ContainsMilk/Lait)

190 g

Red Bell Pepper

190 g

Yellow Bell Pepper

½ cup

White Quinoa

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

10 g

Garlic

10 g

Cilantro

2 tsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

10 g

Parsley

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tsp

Sugar*

2 tbsp

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories708 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber8 g
Protein30 g
Cholesterol100 mg
Sodium1598 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Baking Sheet
Measuring Spoons
Garlic Press
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to broil the peppers).

Wash and dry all produce.* In a small pot, add 1 1/2 cup water (dbl for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Meanwhile, cut the peppers in half, then remove the core inside to make a bowl shape (keep the stalk on).

2

On a baking sheet, toss the pepper halves with 1 tsp oil (dbl for 4 ppl) and half the Mediterranean spice blend. Season with salt and pepper. Arrange the halves, cut-side down. Broil in the middle of the oven, until slightly tender and golden-brown, 8-10 min.

3

Meanwhile, add the quinoa and remaining Mediterranean spice blend to the small pot of boiling water. Reduce the heat to medium-low. Cook, still covered, until the quinoa is tender and all the liquid has been absorbed, 15-18 min. Meanwhile, mince or grate the garlic. Finely chop the parsley. Finely chop the cilantro.

4

Meanwhile, rinse the halloumi and pat dry with paper towels. Using a box grater, grate the halloumi into a medium bowl. Add half the garlic. Season with pepper. Toss to combine. Stuff each pepper half with the halloumi. Return the peppers to the oven and broil until the halloumi has melted, 5-6 min.

5

In a small bowl, combine the parsley, cilantro, remaining garlic, 1 tbsp vinegar (dbl for 4 ppl), 2 tbsp oil (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Fluff the quinoa with a fork, then stir in half the herb sauce.

6

Divide the quinoa between plates. Top with a stuffed pepper of each colour. Drizzle the remaining herb sauce over the halloumi-stuffed peppers.