Halloumi-stuffed peppers



Heat the oven to 190C/fan 170C/gas 5. Mix together the halloumi, spring onions, chilli, tomatoes, coriander, harissa, 1 tbsp of olive oil and lots of seasoning.


Halve the peppers lengthways through the stalk so you have six little boats. Scoop out the seeds and membranes, and discard. Put cut-side up in a baking dish or roasting tin. Mix together the garlic with 1 tbsp of olive oil and drizzle all over the peppers. Season, cover with foil then bake for 30 minutes.


Take the peppers out of the oven then mix the freekeh into the halloumi bowl. Add any juices from the roasting tray, stir well then stuff into the peppers. Bake for another 30 minutes, uncovered, until piping hot.


250g block halloumi, cut into cubes

4 spring onions, chopped

1 red chilli, finely chopped

2 plum tomatoes, chopped

a handful coriander, chopped

2 tsp harissa

2 tbsp olive oil

1 green pepper

1 red pepper

1 yellow pepper

½ a clove garlic, crushed

250g pouch ready-cooked freekeh or other grain