Halloumi stuffed pepper is a delicious, low in carb, and colorful meal for the vegetarian day of the menu. Once you taste it, there is no turning back. It has tons of great flavors and a hearty texture that makes you crave them all day long.
The following recipe is the best one for a mouthwatering halloumi stuffed pepper. It is easy to make, versatile in components, and will be ready before you know it. The fantastic thing about this recipe is the sweetness of bell peppers mixed with the saltiness of halloumi cheese. It is nourishing and delicious.
To make the best halloumi stuffed pepper first you must preheat the oven to 375ºF (190 ºC).
With a sharp knife, cut the peppers in half through stalks and scoop out seeds. This way, you have six pepper bowls. You can also cut the top of them, and put the head back for serving.
Place the peppers cut-side up in a baking dish. Mix one minced clove of garlic with two tablespoons of the extra-virgin olive oil, and brush the mixture all over the peppers, inside and out.
Season with some salt, pepper, and cover with foil paper and bake in the oven for 20 minutes. Remove from the oven and keep the oven heated at the same measure.
Pour the stock into a medium pot, bring it to a boil, drizzle some olive oil, 1/4 teaspoon salt, and the Kalleh dairy butter. Next, add couscous, and turn off the heat, put the lid on, and let the couscous steam for 5 minutes. Then use a fork to break up the clumps until they seem fluffy and light.
Heat one table of olive oil on a pan, add the finely chopped onion, stir until soft, and translucent, about 4 minutes.
Add the tomato paste and minced garlic, cook until fragrant, for almost 1 minute. Now add thin-sliced zucchini, let it cook for 5 minutes more.
Chop the tomatoes and red chilis, add them to the mixture—season with salt, pepper, and oregano. Let the mixture simmer for 2 minutes.
Then add the cooked couscous and stir them well. Make sure everything is coated thoroughly. Remove from the heat, and transfer into a bowl.
Cut the Kalleh halloumi cheese into tiny cubes, chop the spring onion, and coriander nicely, and add them to the bowl. Mix the ingredients.
Place the cooked peppers on a baking dish, spoon the halloumi cheese vegetable mixture into each pepper, and top with some Kalleh mozzarella cheese, then cover the baking dish with foil.
Bake in the oven until peppers are tender, about 30 minutes. Uncover and bake for 3-4 minutes until the cheese is melted and bubbly.
Serve this fabulous dish on a dinner plate, sprinkle some fresh parsley, and side it with lettuce or other salad leaves.
You can replace the couscous with rice, freekeh, or other grains you prefer.
If you like to add meat to the filling mixture, shredded chicken breast, and beef are tasty choices.