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Overhead view of oven-baked halloumi-stuffed Mediterranean peppers with golden cheese and tomatoes on a wooden board

Oven-Baked Halloumi-Stuffed Mediterranean Peppers

Bell peppers roasted until soft, then filled with halloumi, cherry tomatoes, and olives and baked again until the cheese goes golden.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 303
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 4 bell peppers large (about 800 g); halved lengthwise, seeds and ribs removed
  • 1 tbsp olive oil
  • 1/4 tsp black pepper
For the Filling
  • 200 g cherry tomatoes halved
  • 60 g kalamata olives pitted and sliced
  • 1 red onion small (about 80 g); finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 200 g halloumi cut into 1 cm cubes
To Finish
  • 2 tbsp fresh parsley chopped
  • lemon zest from 1/2 lemon; optional

Method
 

Roast the Peppers
  1. Heat the oven to 200 C / 390 F. Cut the bell peppers in half lengthwise and remove the seeds and white ribs.
  2. Arrange the pepper halves cut side up in a 9x13-inch (33x23 cm) baking dish. Drizzle with 1 tbsp olive oil and season with black pepper.
  3. Roast for 15 minutes, until the peppers start to soften but still hold their shape.
Make the Filling and Stuff the Peppers
  1. While the peppers roast, mix the cherry tomatoes, olives, red onion, garlic, oregano, and remaining 2 tbsp olive oil in a mixing bowl.
  2. Remove the peppers from the oven and spoon the tomato mixture evenly into each half.
  3. Top each pepper with cubed halloumi, pressing the cubes gently into the filling.
Bake and Finish
  1. Return the dish to the oven and bake for 12 to 15 minutes, until the halloumi is soft in the center with golden edges and the peppers are tender when pierced with a knife.
  2. Remove from the oven and sprinkle with chopped parsley and lemon zest, if using.
  3. Let the peppers sit for 3 to 4 minutes before serving, so the filling settles.

Notes

  • Roast peppers 15 minutes before filling, or the halloumi overcooks while peppers catch up.
  • Skip extra salt in the filling since halloumi is already salty.
  • Use thick-walled peppers so they hold their shape after two rounds in the oven.
  • Cut halloumi into even 1 cm cubes for consistent texture.