Halloumi stuffed peppers recipe

Ingredients

• 4 peppers
• Oil, for brushing
• 50 g couscous
• 100 ml hot vegetable stock
• knob of butter
• 2 spring onions, chopped
• 75 g antipasti mushrooms
• 1 tbsp fino sherry
• 250 g halloumi cheese, finely chopped
• 2 tsp chopped parsley
• Salad and balsamic glaze, to serve

Method

1. Heat the oven to 200°C (gas 6). Halve the peppers, remove the seeds, brush the shells with oil and bake them for 20 minutes.
2. Put the couscous in a heatproof bowl, pour over the hot vegetable stock, cover and leave for 5 minutes.
3. Melt the butter in a frying pan and soften the spring onions for 5 minutes. Add the antipasti mushrooms and sherry and cook for a few minutes more.
4. Fluff the couscous with a fork, then combine it with the finely chopped halloumi, parsley and mushroom mixture.
5. Fill the pepper halves with the couscous mixture and return them to the oven for another 20 minutes.
6. Serve warm with salad and balsamic glaze.