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 my favorite tasbeeras. The word is used as Arabic slang for “snacks,” but the direct translation is “patience” – as in, a snack is supposed to keep you patient while awaiting your next meal.
These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.
Ed. Note: Vegan versions of halloumi’s distinctive taste and texture are possible, though less readily-available than some other vegan cheeses. Violife produces a vegan halloumi for sale in the U.K. and Europe, but the product is not currently marketed in the U.S. Americans who prefer a dairy-free version of these peppers can create their own tofu halloumi to use instead.
More Related Recipes to Try Next:
Mediterranean Veggie Burgers
Almond Cornbread with Grilled Fruit
Grilled Romaine Hearts with Rustic Cherry Tomato Vinaigrette
Halloumi Stuffed Grilled Peppers
- 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.
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.
From Clean Eating
- 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