Kouroushis Dairies - Since 1959

Halloumi Stuffed Peppers

Serves: 4 | Cooking Time: 40 min

Halloumi Stuffed Peppers Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter.


Step 1

Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Dice the mushrooms, soak dried mushrooms in hot water and reserve the stock – drizzle one tablespoon of the mushroom stock and 2 tablespoons of olive oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.

Step 2

Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.


2 tbsp olive oil
4 large red peppers
290g mixed dried and fresh mushrooms
50g couscous
100ml hot vegetable stock
250g halloumi cheese, cut into cubes
2 tsp chopped fresh parsley
mixed salad leaves and garlic bread, to serve

Recipe source: Good Food magazine

Our Commitment

Quality is our identity. This is the foundation that our brand is built upon and this foundation is comprised of two key areas; product safety and the best possible taste we can deliver to our customers.


Costakis Theophilou, CEO - N.TH. Kouroushis LTD