Cypriot Halloumi & Quinoa Stuffed Peppers
Method
Preheat the oven to 200°C.
Place the pepper halves in a baking dish, drizzle with half of the olive oil and roast for 10 minutes until they begin to soften.
Meanwhile, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the red onion and courgette and cook for 4–5 minutes until softened.
Stir in the cooked quinoa, cherry tomatoes, oregano, salt and black pepper, then cook for 2 minutes.
Remove from the heat and fold in half of the halloumi, mint and parsley.
Spoon the quinoa mixture into the roasted pepper halves and scatter the remaining halloumi over the top.
Return to the oven and bake for 12–15 minutes until the peppers are tender and the halloumi is lightly golden.
Mix the Greek yogurt with the lemon juice and serve alongside the stuffed peppers.
Roasting the peppers before filling them gives them a softer, sweeter texture without overcooking the quinoa. For easier meal prep, prepare the filling in advance and bake the stuffed peppers when ready to serve.
Nutrition Facts
Per serving
