Halloumi Stuffed Peppers

45 mins

4 servings

Pudding
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Introduction

This is a great vegetarian dish.

Oven temperature

Pre heat oven to 200°C fan 180°C – 400°f - Reg 6

Steps

  1. Cut peppers in half through stalks and take out the seeds.

  2. Place on a baking sheets and sprinkle with oil from the antipasti mushrooms

  3. Bake until peppers just cooked approx. 20 minutes

  4. Make couscous with hot vegetable stock leave to soak then fluff up with a fork.

  5. Add mushrooms, halloumi, oregano, ras hanout & generous seasoning

  6. Spoon this mixture into the cooked peppers and return to oven for 15 minutes until they are golden!

  7. Serve with salad.

Cooks tips

Prepare the recipe in advance and just return to the oven when you are ready to eat.

Serve with

On its own with a salad or with a variety of roasted vegetables

Wine pairing

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Ingredients

  • 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

  • seasonings

marian@carte-du-vin.co.uk

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