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Halloumi and Rice Stuffed Peppers

Baked halloumi cheese and brown rice stuffed peppers get a punch of flavour and a bit of chilli heat thanks to Tunisian rose harissa paste.

These peppers take around an hour to cook and prepare, however, the stuffing can be made up to 2 days in advance.

Baked stuffed peppers with halloumi cheese, brown rice, harissa pasta and raisins.

Spicy Brown Rice Stuffed Peppers

I love halloumi cheese, I think it is endlessly versatile, and it goes without saying, as tasty as a very tasty thing.

I feature it in everything from an Indian-inspired halloumi curry to a sumac and zaatar halloumi burger and a loosely Italian-influenced halloumi pasta to some North African inspired halloumi kebabs.

Here halloumi cheese is paired with sweet and spicy brown rice, mixed with rose harissa and raisins before being stuffed in sweet bell peppers.

I usually make my stuffed peppers meaty, much like my lamb stuffed peppers, but this dish is a delicious vegetarian meal.

I usually serve a whole pepper as a light main course meal along with some salad. However, they make a great starter for four or even a fun and delicious side dish.

Overhead close-up baked stuffed peppers with halloumi cheese, brown rice, harissa pasta and raisins.

Frequently Asked Questions

What is rose harissa paste?

Harissa is a North African (Tunisia/Morocco) chilli paste and it’s delicious. Rose harissa unsurprisingly contains either rose petals or rose water, or a combination of both.

This gives the spicy paste a woefully perfumed finish and a unique taste. I love it, although if you are not keen you can use regular harissa paste.

I use Belazu brand rose harissa, which is widely available in UK supermarkets.

Can I prepare this in advance?

The filling for this recipe can be made a couple of days in advance, which really does cut down the preparation time for this recipe.

However, it is important to “dress” the brown rice whilst is hot to maximise the flavour. It also helps the raisins plump up thanks to the heat and steam from the rice.

Then you must get the rice in the fridge as soon as it is cool enough.

Does the colour of the peppers make a difference?

Not at all! Red peppers are the sweetest of the bell pepper family, followed by orange, then yellow and finally green. Fill your boots and use what you prefer.

Can I use regular rice?

Yes, you can use any rice you want in this recipe and it will work just fine. I like the nutty flavour of brown rice.

Overhead baked stuffed peppers with halloumi cheese, brown rice, harissa pasta and raisins.

Serving Suggestions

I’ve served these brown rice and halloumi cheese stuffed peppers with a simple salad with some shredded beetroot and made them a light and easy meal.

They would also be great with something like this carrot and coriander salad, or even a simple green salad.

You could also serve them as a side dish for four people and they would be superb with some North African inspired meat or fish.

Dishes like my harissa lamb chops, pan fried grey mullet with a preserved lemon sauce or harissa salmon would all be perfect.

Close-up baked stuffed peppers with halloumi cheese, brown rice, harissa pasta and raisins.

Equipment Used

I only name-check brands of equipment if I think that I make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Hob/Stovetop.
  • Oven.
  • Baking tray.
  • 15cm or 6″ saucepan.
  • Sieve or a colander.
  • Medium mixing bowl.
  • Chopping board.
  • Kitchen knife, paring knife and spoons.
  • A combination of weighing scales and or measuring cups and spoons.
Brown rice, halloumi cheese and harissa stuffed and baked peppers.
Yield: 2 Servings

Halloumi Cheese and Brown Rice Stuffed Peppers Recipe

Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

These delicious and spicy baked stuffed peppers are filled with brown rice, halloumi cheese and raisins and are given a punch of flavour thanks to a generous helping of rose harissa paste.


  • 100g (½ Cup) Brown Basmati Rice
  • 2 Tbsp Rose Harissa Paste
  • 35g (¼ Cup) Raisins
  • 200g (7oz) Halloumi Cheese
  • 4 Spring Onions
  • 30g (¾-1 Packed Cup) Coriander
  • 2 (medium-Large) Bell Peppers
  • 2 Tbsp Olive Oil
  • Salt (for boiling the rice) + Extra to Taste


  1. Cook the brown basmati rice as per the instructions on the packet in well-salted boiling water.
  2. Cut the halloumi cheese into a 1cm (just under ½") dice.
  3. Slice the spring onions into thin rings.
  4. Finely chop the coriander.
  5. Cut the peppers in half lengthways and using a combination of a paring knife and a spoon, remove the seeds and membrane, leaving the stalk in place. It can help to take a thin slice from the bottom of the pepper to make it sit flat.
  6. When the rice has cooked drain it well and then transfer it to a mixing bowl.
  7. Whilst the rice is still hot, add the harissa paste, the raisins, halloumi cheese, spring onions and most of the chopped coriander (keep a little back for garnish). Then mix well!
  8. You can take a break at this point and drop this mix in the fridge for up to 2 days. But be sure to pop this in the fridge as soon as it is cool enough to do so.
  9. Pile the filling into the scooped-out peppers, drizzle with the olive oil and then bake at 200°C or 390°F for 25 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 770Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 79mgSodium: 1366mgCarbohydrates: 74gFiber: 7gSugar: 17gProtein: 32g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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