Halloumi Stuffed Peppers
This is a great vegetarian dish.
Pre heat oven to 200°C fan 180°C – 400°f - Reg 6
Cut peppers in half through stalks and take out the seeds.
Place on a baking sheets and sprinkle with oil from the antipasti mushrooms
Bake until peppers just cooked approx. 20 minutes
Make couscous with hot vegetable stock leave to soak then fluff up with a fork.
Add mushrooms, halloumi, oregano, ras hanout & generous seasoning
Spoon this mixture into the cooked peppers and return to oven for 15 minutes until they are golden!
Serve with salad.
Prepare the recipe in advance and just return to the oven when you are ready to eat.
On its own with a salad or with a variety of roasted vegetables
4 large red pepper
290g jar antipasti mushrooms
500g giant cous cous
100ml vegetable stock
250g hallouimi cheese
2teaspn chopped fresh oregano
1 teaspn ras hanout