Halloumi-Stuffed Peppers
with Quinoa and Herb Dressing
We can't say enough good things about halloumi cheese. This briny and squeaky cheese hails from the Mediterranean, and because of its high smoke point, it's great for grilling or pan-frying without creating a mess!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Halloumi Cheese
(Contains Milk)
190 g
Red Bell Pepper
190 g
Yellow Bell Pepper
½ cup
White Quinoa
1 tbsp
White Wine Vinegar
(Contains Sulphites)
10 g
Garlic
10 g
Cilantro
2 tsp
Mediterranean Spice Blend
(Contains Sulphites)
10 g
Parsley
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tsp
Sugar*
2 tbsp
Oil*
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the broiler to high (to broil the peppers).
Wash and dry all produce.* In a small pot, add 1 1/2 cup water (dbl for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Meanwhile, cut the peppers in half, then remove the core inside to make a bowl shape (keep the stalk on).
On a baking sheet, toss the pepper halves with 1 tsp oil (dbl for 4 ppl) and half the Mediterranean spice blend. Season with salt and pepper. Arrange the halves, cut-side down. Broil in the middle of the oven, until slightly tender and golden-brown, 8-10 min.
Meanwhile, add the quinoa and remaining Mediterranean spice blend to the small pot of boiling water. Reduce the heat to medium-low. Cook, still covered, until the quinoa is tender and all the liquid has been absorbed, 15-18 min. Meanwhile, mince or grate the garlic. Finely chop the parsley. Finely chop the cilantro.
Meanwhile, rinse the halloumi and pat dry with paper towels. Using a box grater, grate the halloumi into a medium bowl. Add half the garlic. Season with pepper. Toss to combine. Stuff each pepper half with the halloumi. Return the peppers to the oven and broil until the halloumi has melted, 5-6 min.
In a small bowl, combine the parsley, cilantro, remaining garlic, 1 tbsp vinegar (dbl for 4 ppl), 2 tbsp oil (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Fluff the quinoa with a fork, then stir in half the herb sauce.
Divide the quinoa between plates. Top with a stuffed pepper of each colour. Drizzle the remaining herb sauce over the halloumi-stuffed peppers.
