Halloumi and rice stuffed peppers

Herby rice and chunks of halloumi are baked into red peppers and finished with an easy tzatziki and toasted pine nuts

I love halloumi, and in this Greek-inspired recipe I’m paying tribute to its homeland.

Once cooked, the sweetness of the soft, roast peppers pairs so well with the salty, herby halloumi and rice, alongside a fresh tzatziki which is made by mixing yogurt with cucumber, mint and lemon juice.

Toasted pine nuts add a crunchy and lovely nutty flavour at the end.

This makes such an easy, tasty vegetarian dinner. I hope you love it.

Note: if you want to add raw garlic to the tzatziki go for it! And feel free to mix up the herbs in the rice, although oregano works especially well.

You’ll need (serves 2)

• 150g white rice

• 2 - 3 red peppers (if they are small you will need 3 or the rice won’t all fit in)

• 200g Greek yogurt

• 1/3 cucumber, diced

• Small handful mint leaves, finely chopped

• Juice of 1/2 lemon

• 1 block of halloumi (about 200g), cut into small chunks

• 1 tbsp dried oregano

• 2 tbsp pine nuts

Rinse the rice well under cold water, transfer to a saucepan, cover with cold water and a little salt and cook until tender.

Halve the peppers and remove as many of the seeds as possible. Start cooking in an air fryer or oven at 180C.

Make the tzatziki by mixing the yogurt, cucumber, mint and lemon juice together.

When the rice is cooked, mix in the halloumi and oregano with salt and pepper. Spoon into the peppers.

Return the peppers to the air fryer or oven and cook for a further 10-15 minutes, until the halloumi is browning.

Toast the pine nuts in a dry frying pan until starting to brown.

Plate up the peppers, dollop over the tzatziki and sprinkle over the pine nuts.