Tomato Pilau Rice-Stuffed Peppers with Grilled Halloumi

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Tomato Pilau Rice-Stuffed Peppers with Grilled Halloumi
Make these moreish rice-stuffed peppers topped with grilled halloumi cheese for an easy lunch or dinner option.
Main INGREDIENTS
  • Rice & Grains
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Deep Skillet
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Cast Iron Deep Skillet
Ingredients
Method

Ingredients

  • 250g store-bought pilau rice, warmed
  • 10g parsley, chopped
  • 50g pine nuts, toasted
  • 5g thyme, picked
  • 80g sundried tomato pesto
  • 2 chillies, finely chopped
  • 50ml olive oil
  • 5g smoked paprika
  • Salt and pepper, to taste
  • 3 red or orange peppers, halved lengthways and seeded
  • 200g – 300g halloumi cheese, sliced

  • Method

  • 1
    Preheat the oven to 200°C/180°C fan-assisted/gas mark 6.
  • 2
    Place the pilau rice in a bowl with the parsley, pine nuts, thyme, pesto, chillies, 25ml olive oil, paprika, salt and pepper. Stir to combine well.
  • 3
    Arrange the peppers in the Le Creuset 26cm Signature Deep Round Skillet and drizzle with the remaining olive oil, sprinkle with salt and pepper and stuff with the rice.
  • 4
    Bake in the oven for 30 minutes or until the peppers are cooked through. Adjust the oven to grill setting. Remove the peppers and top with slices of halloumi cheese before placing under the grill for 6-8 minutes, or until the halloumi is golden brown. Serve immediately.

Tools for perfection

Stoneware Dinner Plate
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Stoneware Dinner Plate
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Pepper Mill
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