Halloumi Stuffed Peppers

Well, we had a brilliant weekend up in Silsden. Weather on Saturday was perfect for walking, in fact it felt like August and not mid-November. All of the food went down well, everybody brought loads, and enough to feed us Saturday night too.

I loved my stuffed pepper recipe which I'd found on the BBC Good Food Guide so much that I thought I would share it with you here. I tweaked it a little so will give you my version rather than theirs.

Halloumi Stuffed Peppers (Serves 8)

Ingredients:

1tsp olive oil
Salt & Pepper
4 Large Red Peppers
290g jar of marinated mushrooms
100g couscous
200ml hot water
2 tsp swiss vegetable boullion
500g halloumi and chilli cheese - finely diced


Method:

Cut the peppers lengthways in half right through the stalks. Scoop out the seeds and any fleshy bits. Drizzle the olive oil over and sprinkle with salt and black pepper. Cook on a baking tray in a moderate over for 15 - 20 minutes.

Meanwhile make the vegetable stock by mixing 2tsp swiss vegetable boullion with the boiling water and pour this over the couscous. Leave for 5 - 10 minutes until liquid is fully absorbed then fluff up with a fork. Add the chopped mushrooms and halloumi cheese and mix well.

When the peppers are ready, tip off excess olive oil and fill with the couscous mixture. Cook again for 15 minutes and serve warm.

The peppers can be made in advance, omitting that last 15 minute of cooking time until you are ready to eat them. Keep in fridge