Halloumi and Veggie Stuffed Peppers

Halloumi and Veggie Stuffed Peppers

I had some leftover peppers after making the roasted red pepper sauce and I had the intention of making stuffed peppers with them. I wasn’t sure what kind to make, and I didn’t want to go to the store, so I just went through the fridge and pulled out whatever needed to be used up.

My husband usually likes his stuffed peppers with ground meat and a good amount of sauce. I had no meat on hand, and I didn’t want that heavy version of a stuffed pepper mid-summer.

I settled on leftover basmati rice, halloumi cheese, an ear of corn, a couple of handfuls of fresh peas, and half a bunch of asparagus. I also pulled out a small handful of dried currants, another of dried apricots, and a third of toasted almonds to add some tartness, sweetness, and crunch.

As the small chopped pieces of halloumi browned in a large skillet, I halved 4 red bell peppers, sliced the asparagus in about half-inch pieces, finely chopped the apricots, and sliced the kernels off the cob. At least the peas were already shelled!

I took the halloumi out of the skillet when it was done then added in some olive oil and about a cup and a half of rice and let it cook for a couple of minutes until the rice started developing a bit of a crunch. I added in about 4 cloves of minced garlic, the dried fruit, and some dried oregano, basil, a tiny touch of sweet paprika, a few shakes of salt and a couple turns of the pepper mill.

I stirred and let everything cook for a couple of minutes before adding the peas, asparagus, corn, and browned halloumi. I turned off the stove then started stuffing the peppers. I was able to stuff eight pepper halves with a few large bites of filling leftover (which lasted about 5 minutes, when the husband realized it was there!)

To prevent the peppers and stuffing from drying out, I poured a little veggie broth over the stuffing and on the bottom of the baking dish. I also topped each stuffed pepper with a drizzle of pomegranate molasses before putting them in the 400-degree oven for about 45 minutes.

The top of the stuffing became crispy while the inside stayed moist. The peppers were cooked to a sweet al dente, as were the peas, corn, and asparagus. Who likes overcooked asparagus?

I would say this recipe feeds 4 people, but my husband ended up eating 3 of the servings by himself split between his dinner and lunch the next day. I don’t even think Paxton was able to get his little hands on any before Jelani ate them all. Guess I’ll have to make them again soon!

Did you try this recipe? Did you make some tweaks? Do you have a question? Just want to say hi? Please leave a comment!