Equipment
Ingredients
Vegetables
- 8 mini sweet peppers, halved lengthwise and seeded
Filling
- 225 g halloumi cheese, coarsely grated
- 2 garlic, finely minced
- 5 g fresh oregano, finely chopped
- 1 g black pepper, freshly ground
- 15 ml extra virgin olive oil
Garnish
- 10 ml honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 60 kcal
- Protein
- 3 g
- Carbohydrates
- 2 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 155 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 36 mg
- Calcium
- 106 mg
- Iron
- 0.2 mg
- Magnesium
- 2 mg
- Phosphorus
- 5 mg
- Zinc
- 0.1 mg
- Vitamin A
- 25 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.2 mg
- Folate
- 7 mcg
- Water
- 15 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent the cheese from sticking.
In a mixing bowl, combine the coarsely grated halloumi, minced garlic, finely chopped oregano, black pepper, and half of the extra virgin olive oil. Toss until the ingredients are thoroughly mixed.
Spoon the cheese mixture evenly into the hollow cavity of each halved mini pepper, pressing down gently to pack the cheese in so it does not spill out easily.
Arrange the stuffed peppers on the prepared baking sheet. Drizzle them lightly with the remaining extra virgin olive oil. Bake in the preheated oven for 12 to 15 minutes, or until the peppers have softened and the cheese is beautifully golden and bubbling.
Remove the baking sheet from the oven and let the peppers rest for 3 minutes. If using, drizzle the warm peppers lightly with honey to balance the saltiness, and serve immediately.
Chef's Notes
- Grating the halloumi rather than dicing it is crucial for this recipe. Grated halloumi melts into a cohesive mass and browns more evenly, whereas cubes can remain stubborn and disjointed.
- Halloumi has an incredibly high salt content. The optional honey drizzle at the end provides a much-needed touch of sweetness that elevates the dish and balances the palate beautifully.
- If you want a spicier kick, try adding a pinch of red pepper flakes to the cheese mixture, or substitute the mini sweet peppers with mild jalepeno halves for a Mediterranean twist on jalapeno poppers.
Storage
Refrigerator: 3 days — Store in an airtight container. The cheese will firm up considerably when chilled.
Reheating: Reheat in a 180C/350F oven for 5 to 7 minutes until the cheese is hot and softened again. Avoid microwaving, which turns halloumi rubbery.
Troubleshooting
The cheese melts entirely and spills completely out of the peppers.
Cause: The peppers were too shallow, overfilled, or the oven temperature was too low, causing a slow melt instead of a quick roast.
Fix: Scoop the escaped crispy cheese bits back onto the peppers with a spatula before serving.
Prevention: Ensure the oven is fully preheated to the high roasting temperature. Pack the cheese tightly into deep pepper halves.
The halloumi is browned but the peppers are still crunchy and raw.
Cause: The peppers were exceptionally thick, or the oven's top heat was too intense.
Fix: Move the baking sheet to a lower rack in the oven and bake for an additional 3 to 5 minutes.
Prevention: Choose small, thin-walled mini sweet peppers.
Cultural Context
Halloumi is a traditional Cypriot semi-hard, unripened brined cheese made from a mixture of goat and sheep milk. Known for its exceptionally high melting point, it has been a staple of Eastern Mediterranean diets for centuries. While commonly grilled in thick slabs, grating and stuffing it into vegetables harnesses its savory flavor while allowing it to soften into a chewy, satisfying texture.
