These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.
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In the Levantine region, once the charcoal grill is lit, it stays on from noon until dusk, and it’s used to prepare snacks between meals. Grilled halloumi, a semi-firm cheese with a high melting point, is one of Hunaidi’s favorite tasbeeras, Arabic slang for “snacks” (although the direct translation for tasbeeras is “patience,” as a snack is supposed to keep you patient while awaiting your next meal).
- 8 oz halloumi cheese, chopped into 1⁄4-inch pieces or grated
- 1⁄2 tsp dried oregano
- 1 lb mini sweet bell peppers
- 1 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh flat-leaf parsley
- 1 clove garlic, minced
- Preheat a greased grill to medium-high.
- In a medium bowl, combine halloumi and oregano. To a second medium bowl, toss peppers with oil, parsley and garlic.
- Using a paring knife, cut a 1⁄2-inch slit on the side of each pepper, large enough to fit a cube of cheese. Stuff each with cheese, push to the bottom of pepper and pinch closed.
- Grill peppers for 4 to 5 minutes per side, until tender and brown in places.
These bright mini bell peppers are stuffed with semi-firm halloumi cheese. We love the edge it brings to this recipe, but if you find it salty, soak it in lukewarm water for 10 to 15 minutes after chopping.
- Serving Size 1⁄4 of recipe
- Calories 255
- Carbohydrate Content 8 g
- Cholesterol Content 43 mg
- Fat Content 19 g
- Fiber Content 2 g
- Protein Content 13 g
- Saturated Fat Content 11 g
- Sodium Content 606 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 1 g