Halloumi Stuffed Peppers with Bulgur | Charalambides Christis
Frixos Demetriades
Suitable for vegetarians
August 16, 2021
Halloumi Stuffed Peppers with Bulgur
Prep Time
30
mins
Cook Time
80
mins
Serves
6
Ingredients
- 3x225g. Pissourkotiko Traditional Sheep Halloumi Charalambides Christis
- Pissourkotiko Sheep Yoghurt Charalambides Christis 400g.
- 9 Peppers, any colours
- 1 tablespoon Garlic paste, or 2 chopped garlic cloves
- 6 Tomatoes, ripe, cut into small pieces
- 6 Onions (white and green parts) finely diced
- ½ Cup Fresh Mint, finely chopped leaves
- ½ Cup Fresh coriander, finely chopped leaves
- 2 tablespoons Capers, coarsely chopped
- 4 tablespoons baked Chili Flakes sauce
- 2 tablespoons Pine nuts, cooked
- 2 tablespoons Raisins, coarsely chopped
- 100ml Extra Virgin Olive Oil
- 1 ½ teaspoon Sea salt
- 1 teaspoon Freshly Ground Black Pepper
For the bulgur:
- 200gr. Bulgur
- 2 tbsp. Extra virgin olive oil
- 1 tablespoon Tomato puree
- 1 tablespoon dried Coriander, Ground
- 1 teaspoon Sweet Smoked Paprika
- 1 tablespoon Onion Powder
- 500ml Vegetable Broth, hot
- 1 teaspoon Sea Salt (pay attention to the salinity of the broth to reduce the amount of salt if needed)
- ½ Freshly Ground Black Pepper
Instructions
For the Bulgur
- Start with the bulgur by mixing the tomato paste together with the coriander and the spices in the hot broth and keep aside.
- In a medium non-stick pot, add the olive oil over medium heat and let it heat for 1 '. Add the bulgur and sauté for about a minute until it is well mixed with the oil. Then, add the broth and increase the heat.
- Cover the pot with its lid, bring it to a boil and turn off the heat. Let it absorb all the broth for about 12 '.
- Finally, uncover and place a kitchen towel between the pot and the lid to absorb any remaining moisture, for a further 10 ' and keep it aside.
For the Peppers
- Preheat the oven to 200 ° C, on the fan setting and with the rack set in the middle position of the oven.
- Cut the peppers in half through the stalks and scoop out the seeds and their white ribs, but without removing their stems.
- Place the peppers on a baking tray or a different baking dish with a lid, the open part of the peppers should be facing upwards. Take half the oil, mix it with the garlic and spread it on the peppers. Season with half the salt and pepper, cover with the lid or with foil and put them in the oven for 30' to soften.
- Meanwhile, grate the halloumi and place it in a bowl with the tomatoes, onions, mint, and coriander, along with the capers, chilli sauce, pine nuts and raisins, the remaining oil and the rest of salt and pepper. Mix well, add the cooked bulgur, and mix again.
- Remove the peppers from the oven and collect their juice. Add this juice to the extra filling that is left and mix them again. Stuff the peppers with the filling and cook for 30-35 'at 190 ° C without the lid and until both the peppers and the filling take on a golden colour.
- Remove from the oven and let cool slightly so that the flavours come together, for about 15 '. Serve with yoghurt and crispy green salad.
