This delicious supper takes about half an hour from start to table. This serves the two of us but just multiply up for hearty appetites or more people.
Take out the pith and seeds and put the peppers into a small tin.
While they are grilling (but do keep an eye on them, they can catch quite easily) quarter four cherry tomatoes or Pomodorinos per half pepper and toss them in garlic pepper (or sometimes I toss them in chilli flakes, depends on what we fancy.) I don’t use any salt as Halloumi is salty enough for us.
Put into the oven at 200 for about 10 minutes.
Meanwhile cut the Halloumi cheese into 8 slices, 2 for each half pepper.
When the tomatoes are steaming and beginning to soften, put 2 slices of cheese on each one. Spray very lightly with oil and grill until golden.
If you have an oven where you can also grill , just switch between the two modes for each part of the process.
January 11, 2013 at 11:41 pm
I can’t wait to try this. It seems so simple, yet so tasty.
January 12, 2013 at 8:45 am
Yes, it’s both! 🙂
January 11, 2013 at 2:13 am
something I definitely would like…
January 10, 2013 at 8:36 pm
I love peppers about any way they are fixed and as long as somebody else fixes them. 🙂
May 17, 2012 at 10:59 pm
Sounds and looks wonderful
May 18, 2012 at 6:03 am
They are such beautiful things aren’t they – jewel vegetables! Hope you try it and enjoy.:)