Halloumi-Stuffed Peppers

These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.

Photo: Rob Fiocca

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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).

30 min


  • 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


  1. Preheat a greased grill to medium-high.
  2. In a medium bowl, combine halloumi and oregano. To a second medium bowl, toss peppers with oil, parsley and garlic.
  3. 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.
  4. Grill peppers for 4 to 5 minutes per side, until tender and brown in places.

Chef’s Tip

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.

Nutrition Information

  • 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