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.
Baked peppers with halloumi cheese
4 red bell peppers
200g halloumi cheese
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.