One-Pan Haloumi And Rice-Stuffed Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tops off the peppers and remove the seeds and membranes.
• STEP 3.In a large bowl, combine cooked rice, diced haloumi cheese, chopped vegetables, and your choice of herbs and spices.
• STEP 4.Stuff the mixture into the peppers and place them in a baking dish.
• STEP 5.Cover the dish with foil and bake for 25 minutes.
• STEP 6.Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is golden.
• STEP 7.Serve the stuffed peppers hot, garnished with fresh herbs if desired.

Cooking Tips

• You can use any type of rice for this recipe, such as white, brown, or wild rice.
• Feel free to add additional vegetables or herbs to the filling mixture, depending on your preferences.
• If you prefer a spicier dish, you can add some chili flakes or hot sauce to the filling mixture.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the stuffed peppers as a main course with a side salad or crusty bread.
• You can also serve them as a side dish alongside grilled meats or roasted vegetables.
• To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.