Prep 10 mins
Cook 20 mins
A pepper-perfect veggie recipe for the barbecue, filled with tangy halloumi cheese - there's an 'if it rains' version too: If it rains... Broil or griddle (char-grill) the red peppers on each side until charred and the halloumi begins to soften.
- 4 red peppers
- 7 ounces halloumi cheese, sliced into 4
- 1 red chili pepper, finely chopped
- 2 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
- 4 black olives or 4 green olives, cut into slivers
- 1 lemon, zest and juice
- Broil or roast the red peppers whole until they begin to soften (if you like them skinned, keep going until you can skin them). You need them soft enough to wrap the cheese but not too soft or you won't be able to cook them again.
- Open out each red pepper by making a cut down one side, remove the seeds and trim the tops and bottoms off so you end up with a strip. Put a slice of halloumi in the center of each strip. Sprinkle over some lemon zest and juice, divide the chili, oregano and olives between them, then roll the red pepper around the halloumi. It doesn't matter if the cheese sticks out at each end. Tie the rolls with some kitchen string that you have soaked in water (or secure with a toothpick) and press down with the palm of your hand so they flatten slightly.
- Heat the barbecue. Barbecue the red peppers on both sides for 5 minutes or until they are starting to char and the cheese is softening and browning at the ends (keep an eye on the string as it could burn off).