Smokey haloumi and pinenut stuffed peppers
Serves: 4
  • 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
  1. Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper. Place the peppers on the tray.
  2. 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.
  3. Sprinkle with extra herbs. Serve with lemon wedges and yoghurt.
- 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.
Recipe by emerald + ella blog at