Halloumi Stuffed Peppers recipe

Preparation Time: 20 minutes | Cooking Time: 35 minutes

Peppers are halved, then stuffed with couscous, marinated mushrooms, halloumi and parsley in this easy recipe. Serve as a side dish or as a starter.


  • 4 red peppers
  • 50g couscous
  • 100g veg stock
  • 250g halloumi
  • 300g marinated mushrooms from a jar, drained, oil reserved (or fry off 300g mushrooms with lemon juice, parsley and butter and cook golden and tender)
  • 1 tbsp. freshly chopped parsley
  • 1 tbsp. lemon juice


  1. Halve the peppers and remove the stalks and pith. Place onto a baking tray, drizzle with 1 tbsp. oil from the jar and roast at 180C for 10-15 minutes or until tender.

  2. Meanwhile, cube the halloumi and roughly chop the mushrooms. Cover the couscous in stock and then cover the bowl. Leave to sit for 10-15 minutes or until tender. Once tender, stir in the halloumi cubes, mushrooms, parsley, lemon juice and 1 tbsp. of the oil from the jar. Pile into the peppers.

  3. Return to the oven then cook for another 10-15 minutes or until the couscous and cheese are golden.

You could also omit the lemon juice and add a little dried chilli to the couscous mix for a spicy take on this dish. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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