Photo by Avraami Barri on Pexels
Herby Halloumi & Lentil-Stuffed Roasted Peppers with Garlic Yoghurt
Roasted red peppers stuffed with herby lentils and crispy halloumi, finished with a cooling garlic yoghurt drizzle.
- 2 pc red pepper
- 180 g brown lentils
- 1 pc vegetable stock cube
- 1 pc onion
- 2 pc garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 200 g chopped tomatoes
- 1 pc lemon
- 10 g fresh parsley
- 160 g halloumi
- 150 g Greek yoghurt
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 200°C (fan 180°C). Halve the peppers lengthways, remove seeds and white pith, and place cut-side up on a baking tray. Drizzle lightly with olive oil and roast for 18 minutes.
- Step 2
Meanwhile, cook the lentils: rinse them, then simmer with the vegetable stock cube in 450 ml water for 20–25 minutes until tender (top up with water if needed). Drain well and set aside.
- Step 3
Finely chop the onion and sauté in 1 tbsp olive oil over medium heat for 6–8 minutes until soft. Add minced garlic, cumin and smoked paprika for 30 seconds.
- Step 4
Stir in chopped tomatoes and cooked lentils; simmer for 5 minutes to thicken. Season with salt, black pepper, and the zest and juice of half the lemon. Stir in chopped parsley and remove from heat.
- Step 5
Pan-fry halloumi: cut into 1 cm slices and cook in a dry non-stick pan over medium-high for 2–3 minutes per side until golden and crisp.
- Step 6
Make the garlic yoghurt by mixing Greek yoghurt with the remaining lemon juice, a little salt and black pepper (add 1–2 tsp water if you want it more pourable).
- Step 7
Assemble: spoon lentil mixture into the roasted pepper halves. Top each with a few slices of halloumi. Return to the oven for 6–8 minutes to warm through.
- Step 8
Serve with a drizzle of garlic yoghurt and extra parsley if you like.
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