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!