Creators
Samantha & Chris Mener
Description
These Halloumi Stuffed Bell Peppers are a delicious blend of sweet potatoes, leeks, and halloumi cheese, baked to perfection for a satisfying and colorful dish ideal for any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Orange Bell Pepper | 4/5 | large |
Red Bell Pepper | 3 1/5 | large |
Halloumi Cheese | 6 2/5 oz | |
Leeks | 4/5 cup | thinly sliced |
Olive Oil | 1 3/5 tbsp | |
Pepper | 1 tsp | |
Salt | 4/5 tsp | |
Sweet Potato | 4/5 | large, cut into ¼ cubes |
PREPARATION
- Preheat oven to 375 °F (190 °C)
- Toss cubed sweet potato with ¼ tsp of salt and ½ tbsp of olive oil until evenly coated.
- Place potatoes on a baking sheet with parchment paper and cook in oven for 30 minutes. Remove and let cool.
- Slice haloumi cheese into ¼ inch thick slices. Preheat a pan on medium high heat, if your pan is not nonstick a little oil can be added to prevent sticking. Add cheese slices to pan and brown each side of cheese, approximately 1 minute each side. Remove and let cool. Once cooled slice into ¼ inch cubes.
- Chop 1 red bell pepper and orange bell pepper into large chunks. Preheat a pan on medium high heat. Add olive oil and leeks to a heated medium pan, sauté for 2 minutes. Add bell peppers, salt, and pepper. Sauté for 3-4 minutes. Remove from heat and add in potatoes and cheese to complete stuffing.
- Take remaining red peppers and halve them, remove the seeds and white flesh. Stems can be left attached if it is desired for pepper to hold their shape better when cooked.
- Fill halved peppers with stuffing and place into oven for 35-40 minutes.
SUGGESTIONS
- Do all your prep beforehand and throw the peppers in the oven when it is dinner time for a side that is easy when guests are over.
- Can be served hot or at room temperature.