Halloumi stuffed peppers are baked in the oven but are also delicious cooked on the BBQ too. Full of wonderful flavors, you can serve them as a side or a main with a salad. Low in carbs, gluten free and keto they are a colorful addition to your plate.
This dish is just fabulous on the BBQ as well as being roasted in the oven. It appears at most of my BBQSs 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 cheese.
This post may contain affiliate links. Please read my disclosure policy for more information.
Jump to:
What is Halloumi Cheese?
Halloumi cheese is a semi-hard, unripened cheese that originated in the Mediterranean region, particularly in Cyprus and parts of the Middle East. It is made from a mixture of sheep's, goat's, and sometimes cow's milk. Halloumi has a distinctive texture and flavor, which sets it apart from other types of cheese.
Halloumi cheese has a high melting point and a perfect cheese to slice and grill or fry. When it is fried we call it "squeaky cheese" due to the texture of it cooked against your teeth. Is there nothing better than slices of cheese fried?
Carbs in Halloumi Cheese
The carbohydrate content in halloumi cheese is relatively low compared to other cheeses. On average, halloumi contains less than 2 grams of carbohydrates per 1-ounce (28-gram) serving. However, it's important to note that the exact carbohydrate content can vary slightly depending on the brand and specific preparation of the cheese.
Ingredients
Grab your fresh ingredients and you are ready to make this recipe.
The sweetness of the red peppers goes so well with the saltiness of the halloumi cheese in this recipe. Yellow or orange peppers could be substituted but not green. They do not have a sweet flavor at all. Best left to chop up and have in a green salad.
How to Make Halloumi Stuffed Peppers
This recipe bakes the stuffed peppers in the oven but they can also be cooked on the BBQ.
Thinly slice the halloumi cheese.
Slice the bell peppers in half and remove seeds.
Layer the sliced cheese and herbs inside the pepper and bake.
Serve and enjoy.
Cooking Stuffed Peppers on the BBQ
If you decide to cook them on the BBQ, you could either cook them directly on the grill over the coals, or perhaps on a foil container. The peppers will be slightly charred but you want the Halloumi cheese to be slightly golden and as melted as it can be.
Place red peppers on disposable tray
Stuffed red peppers cooked on the BBQ
Storage
If you have leftovers, store in an airtight container or a resealable plastic bag large enough to hold the stuffed peppers without squishing them. If you are stacking multiple stuffed peppers in the container, it's a good idea to separate them with layers of parchment or wax paper. This helps prevent them from sticking together.
Cooked halloumi stuffed bell peppers can be stored in the refrigerator for up to 3-4 days.
Serving Suggestions
These cheese stuffed peppers are delicious by themselves, but serve them with keto garlic bread, a mixed salad and keto coleslaw. They also make a great dinner party starter.
More Stuffed Vegetable Recipes
Stuffed Spaghetti Squash with Spinach & Artichoke
WATCH THE RECIPE
Halloumi Stuffed Peppers
Ingredients
- 2 Red bell peppers
- 2 tablespoons Olive oil
- 3 Garlic Cloves chopped
- 250 grams Halloumi Cheese thinly sliced
- 12 Mint leaves chopped
- 1 tablespoon Lemon rind/zest
- 1 tablespoon Thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 200C/400F degrees.
- Cut the peppers in half lengthways and remove the core, stalks and seeds.
- Rub the skins of the peppers with a little of the oil, then arrange them skin side down in a baking dish or on a baking sheet.
- Scatter half the garlic into the pepper halves, add slices of the cheese, then the mint leaves, lemon rind, garlic, thyme, mint, salt and pepper. Repeat the layers to fill the pepper.
- Roast for 30 minutes until tender and begin to char around the edges.
- Eat and enjoy!
Notes
Nutrition
Jacob Reese
Delicious!
Angela Coleby
Thanks! They are still one of my favourite BBQ dishes!
harold
One of my favourites, especially on the bbq....(";)