Roasted Vegetable Stuffed Peppers with Halloumi and Pine Nuts

This recipe is SOO simple, yet incredibly satisfying on a cold, snowy winter day like today (we had a few inches of snow here in New York City this morning). The list of ingredients is short, and you can enjoy this simple dish as a side or as a quick and easy main course on a weeknight.



Roasted Vegetable Stuffed Peppers with Halloumi and Pine Nuts

4 servings

5 red or yellow bell peppers
1 zucchini or any other vegetable you like
4 tablespoons olive oil (can use garlic or herb flavored oil)
1 1/2 cups Halloumi cheese
4 tablespoons pine nuts

Preheat the oven to 425° F.
Cut 4 of the bell peppers in half and take out the seeds, but leave the stems on. Seed and chop the 5th pepper along with the zucchini. Place on a baking sheet and fill with the mixed vegetables, drizzling with half the olive oil and bake for 25 minutes, until the edges of the peppers begin to char.

Dice the halloumi and mix in with the chopped vegetables. Sprinkle pine nuts on the top and drizzle with the remaining oil. Return to the oven and bake for 15 more minutes, until the halloumi starts to melt and the whole thing is nicely browned.

Serve warm.


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