28 June, 2015
Baked bell peppers with halloumi cheese
Halloumi is a traditional cheese coming from Cyprus made with a mix of sheep and goat milk. Unlike most cheeses it barely melts so it is very good for grilling or frying. This time however in a baked version, which is not only pretty with the red and white layers, but also very tasty and quite easy to make, although peeling the peppers does take patience.
Ingredients
- 4 red bell peppers
- 200g halloumi cheese
- olive oil
- fresh thyme
Instructions
- Heat the oven to 220°C
- Cut the peppers in half and remove the seeds
- Place them on a pan covered with baking paper
- Using a brush, cover the peppers with olive oil.
- Bake for around 40 minutes.
- Take them out of the oven, let them cool a bit, then place in a plastic bag for at least 30 minutes (can be longer).
- Peel the skin off (given the baking and the plastic bag treatment this should be easy).
- Cut the peppers and cheese in more or less the same size pieces and place in an oiled baking pan.
- Sprinkle some more olive oil and leaves of the thyme on top.
- Bake another 20 minutes in 200°C.
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