Equipment
Ingredients
Peppers
- 10 mini sweet peppers, halved lengthwise and seeded
Filling
- 200 g halloumi cheese, grated
- 50 g cream cheese, softened
- 2 garlic, minced
- 5 g fresh mint, finely chopped
- 5 g fresh parsley, finely chopped
- 1 g black pepper, freshly cracked
Finishing
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 51 kcal
- Protein
- 3 g
- Carbohydrates
- 1 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 119 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 3 mg
- Potassium
- 34 mg
- Calcium
- 75 mg
- Iron
- 0.1 mg
- Magnesium
- 2 mg
- Phosphorus
- 7 mg
- Zinc
- 0.1 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 13 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the mini sweet peppers in half lengthwise, keeping the stems intact if possible for presentation. Scoop out and discard the seeds and membranes.
Using a box grater, shred the halloumi cheese into a mixing bowl.
Add the softened cream cheese, minced garlic, chopped mint, parsley, and black pepper to the grated halloumi. Mix thoroughly until the cream cheese binds the ingredients together.
Spoon the halloumi mixture generously into each pepper half, pressing down gently so the filling is compact and slightly mounded.
Arrange the stuffed peppers on the prepared baking sheet. Drizzle evenly with the olive oil.
Roast in the preheated oven for 18 to 20 minutes, or until the peppers are tender and blistered, and the cheese filling is deeply golden brown on top.
Remove from the oven and let rest on the baking sheet for 5 minutes before serving. The cheese filling will be molten hot.
Chef's Notes
- Grating the halloumi instead of cubing it ensures it mixes perfectly with the herbs and cooks evenly into a cohesive, melty filling.
- A small amount of cream cheese is the secret to this filling. It acts as a binder that prevents the crumbly halloumi from splitting and spilling out as it heats.
- Leave the stems on the mini peppers. Not only does it make for a rustic presentation, but it also provides a convenient handle for finger-food grazing.
- For a spicy kick, add a pinch of red pepper flakes or finely minced jalapeno to the cheese mixture.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a 180C or 350F oven for 5 to 8 minutes until warmed through.
Troubleshooting
Filling melts out of the peppers and spreads across the pan
Cause: Peppers were overstuffed or cream cheese binder was omitted
Fix: While the cheese is still hot and pliable, use a small spoon or spatula to scoop the melted edges back into the pepper cavities.
Prevention: Pack the filling firmly into the cavities and do not skip the cream cheese, which helps hold the halloumi together.
Peppers are still raw and crunchy but cheese is burning
Cause: Oven temperature is too high or rack is too close to the top heat source
Fix: Loosely tent the baking sheet with aluminum foil to protect the cheese while the peppers continue to soften.
Prevention: Ensure oven is set to 200C and bake on the middle rack.
Cultural Context
Halloumi is a traditional Cypriot semi-hard cheese historically made from a mixture of goat and sheep milk. Its exceptionally high melting point allows it to brown and caramelize beautifully in the oven or on a grill without entirely losing its structural integrity, making it a beloved staple in Eastern Mediterranean cuisine.
