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One-pan haloumi and rice-stuffed peppers
One-pan haloumi and rice-stuffed peppers
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Effortlessly make flavorful vegetarian stuffed peppers in just one pan.
Ingredients:
  • 250g block haloumi, coarsely grated
  • 350.00 gm long-grain white rice
  • 62.50 ml chopped fresh dill, plus extra sprigs to serve
  • 62.50 ml chopped fresh flat-leaf parsley, plus extra to serve
  • 1 brown onion, finely chopped
  • 44.40 gm tomato paste
  • 36.40 gm extra virgin olive oil
  • 3.75 gm mixed spice
  • 2 garlic cloves, crushed
  • 8 yellow and red bullhorn peppers
  • 2 tsp vegetable stock powder
  • 750.00 ml vegetable juice
  • 5.00 gm caster sugar
  • 125.00 ml plain Greek-style yoghurt
  • 48.00 gm tahini
  • 3 tsp white vinegar
Instructions:
  • In a large bowl, mix together the haloumi, rice, dill, parsley, onion, tomato paste, oil, mixed spice, and garlic. Season with pepper to taste.
  • Prepare the peppers by cutting off the tops and setting them aside. Remove the seeds using a teaspoon and discard them. Stuff the peppers with the rice mixture, leaving a small gap at the top. Place the pepper tops back on. In a large, deep frying pan, combine stock powder, vegetable juice, and sugar in a jug. Pour the stock mixture over the peppers. Place the pan over medium-high heat, cover, and bring to a simmer. Reduce the heat to medium-low and continue to cook, covered, for 35 to 40 minutes or until the rice and peppers are tender.
  • In a small bowl, mix together yogurt, tahini, vinegar, and 2 tablespoons of water. Season with salt and pepper to taste.
  • Enhance peppers with a touch of fresh dill and parsley. Enjoy alongside creamy tahini sauce and zesty lemon wedges.

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