Gluten Free/ Low Carb

Roasted Red Peppers with Halloumi Cheese

This dish is just fabulous on the bbq as well as being roasted in the oven.   It appears at most of my bbqs and disappears quickly, even amongst the meat eaters.  They are very easy to put together and easier to eat!  I used halloumi cheese but have also experimented with feta which was just as nice.  You could have these as a main with salad, or as a veggie side dish.  I just love how the lemon, garlic, thyme and mint combine to give a fresh flavour to the halloumi.


6 red peppers

2 tblspn olive oil

3 garlic cloves, thinly sliced

250g halloumi cheese, sliced thinly

12 mint leaves

grated rind and juice of 1 lemon

1 tblspn fresh thyme, chopped


  • Preheat the oven to 200C/400F degrees.
  • Cut the peppers in half lengthways and remove the core and seeds.  Rub the skins of the peppers with a little of the oil, then arrange them skin side down on a large, greased baking tray.
  • Scatter half the garlic into the peppers, add the cheese, then the mint leaves,  lemon rind, remaining garlic and thyme.  Drizzle over the remaining oil and lemon juice.
  • Roast for 30 minutes until tender and beginning to char around the edges.
  • Eat and enjoy!

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1 Comment

  • Reply
    September 3, 2011 at 9:50 pm

    One of my favourites, especially on the bbq….(“;)

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