Description
A delicious and vibrant dish featuring roasted bell peppers stuffed with halloumi cheese, harissa, olives, and cherry tomatoes.
Ingredients
Scale
- 2 large red bell peppers
- 1 large yellow bell pepper
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup halloumi cheese, sliced
- 1 tablespoon harissa paste
- 1/2 cup green olives, pitted and sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F.
- Cut the bell peppers in half lengthwise and remove the seeds and stems.
- Place the peppers cut side up on a baking sheet.
- Drizzle the olive oil over the peppers and sprinkle with salt, black pepper, smoked paprika, and garlic powder. Toss to coat evenly.
- Roast the peppers in the preheated oven for 20 minutes, until they start to soften.
- While the peppers are roasting, heat a non-stick skillet over medium heat and add the halloumi slices. Cook for about 2-3 minutes on each side, until golden brown.
- In a bowl, mix the harissa paste, sliced olives, and cherry tomatoes.
- After the peppers have roasted for 20 minutes, remove them from the oven and fill each half with the harissa mixture and top with the cooked halloumi.
- Return the stuffed peppers to the oven and roast for an additional 10 minutes.
- Once done, remove from the oven, drizzle with lemon juice, and sprinkle with fresh parsley before serving.
Notes
- For a spicier kick, add more harissa paste to the filling.
- Try substituting the halloumi with feta cheese for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg