Halloumi Cheese and Brown Rice Stuffed Peppers Recipe

Brown rice, halloumi cheese and harissa stuffed and baked peppers.

Halloumi Cheese and Brown Rice Stuffed Peppers Recipe

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.

Course Lunch, Main Course

Cuisine European

Diet Vegetarian

Keyword brown rice stuffed peppers, halloumi stuffed peppers, stuffed peppers with rice and halloumi

Prep Time 5

Cook Time 55

Total Time 1

Servings Servings

Calories 770kcal

Author Brian Jones

Ingredients

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

Instructions

Cook the brown basmati rice as per the instructions on the packet in well-salted boiling water.
Cut the halloumi cheese into a 1cm (just under ½") dice.
Slice the spring onions into thin rings.
Finely chop the coriander.
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.
When the rice has cooked, drain it well and then transfer it to a mixing bowl.
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!
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.
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