These cheesy stuffed peppers came about from a mish-mash of ingredients left over in my fridge but were so yummy, they have become a vegetarian staple in our house. Feel free to mix and match the herbs and other flavourings to suit your needs.
Smokey haloumi and pinenut stuffed peppers
Serves: 4
Ingredients
- 4 banana peppers, halved lengthwise, seeds removed
- ¾ cup cooked brown rice (I used a 90 second brown rice and quinoa mix)
- ½ cup grated mozzarella
- ¼ cup fresh dill, mint, basil or coriander, chopped
- 1 green onion, finely chopped
- 80g haloumi, finely chopped
- 2 tablespoons pinenuts
- 1 teaspoon smokey paprika
- ½ teaspoon garlic salt
- ½ teaspoon chilli flakes
- olive oil to drizzle
- extra herbs, lemon wedges and greek yoghurt to serve
Instructions
- Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper. Place the peppers on the tray.
- Combine the rice, mozzarella, herbs, green onion, haloumi, pinenuts, paprika, garlic salt and chilli in a bowl. Season. Spoon into the peppers. Drizzle with oil, Roast for 15-20 minutes, until golden.
- Sprinkle with extra herbs. Serve with lemon wedges and yoghurt.
Notes
- Serve these peppers with a simple green or cabbage salad. They are also delicious in soft tacos with a fresh salsa.
- This dish is great for your hard-to-please vegetarian or gluten-free friends. Speaking of those gluten-free people, just check that your garlic salt doesn't contain a gluten-y filler. If it does, just use 1 crushed clove of fresh garlic instead.
- This dish is great for your hard-to-please vegetarian or gluten-free friends. Speaking of those gluten-free people, just check that your garlic salt doesn't contain a gluten-y filler. If it does, just use 1 crushed clove of fresh garlic instead.
