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How to make One pan haloumi and rice stuffed peppers

Yield = 4
Prep time: 0:30
Cook time: 0:40
Total time: 1:10

Ingredients

  • 250g block haloumi, coarsely grated
  • 1 3/4 cups long-grain white rice
  • 1/4 cup chopped fresh dill, plus extra sprigs to serve
  • 1/4 cup chopped fresh flat-leaf parsley, plus extra to serve
  • 1 brown onion, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons mixed spice
  • 2 garlic cloves, crushed
  • 8 yellow and red bullhorn peppers
  • 2 teaspoons vegetable stock powder
  • 3 cups vegetable juice
  • 1 teaspoon caster sugar
  • 1/2 cup plain Greek-style yoghurt
  • 2 tablespoons tahini
  • 3 teaspoons white vinegar
  • Lemon wedges, to serve

Method

  • Step 1 Combine haloumi, rice, dill, parsley, onion, tomato paste, oil, mixed spice and garlic in a large bowl. Season with pepper.
  • Step 2 Slice tops off peppers and reserve. Using a teaspoon, scoop out seeds and discard. Fill peppers with rice mixture, leaving a 4cm gap at the top. Return tops to peppers. Place in a large, deep frying pan. Combine stock powder, vegetable juice and sugar in a large jug. Pour stock mixture over peppers. Place pan over medium-high heat. Cover. Bring to a simmer. Reduce heat to medium-low. Cook, covered, for 35 to 40 minutes or until rice and peppers are tender.
  • Step 3 Meanwhile, combine yoghurt, tahini, vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper.
  • Step 4 Sprinkle peppers with extra dill and parsley. Serve with tahini mixture and lemon wedges.