Roasted Red Peppers With Halloumi Recipes

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ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED PEPPER & HALLOUMI WRAPS



Roasted pepper & halloumi wraps image

For some fast finger food, roll up some roasted pepper and halloumi wraps

Provided by Good Food team

Categories     Lunch, Main course, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 9

2 thick slices halloumi cheese
½ tsp dried oregano
1 tbsp olive oil
2 Arab flat bread (they look like circular pitta bread)
2 roasted red peppers from a jar
6 slices roasted aubergines from a jar
handful of Kalamata olives
4 lemon wedges
good handful flat leaf parsley sprigs

Steps:

  • Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
  • Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.

Nutrition Facts : Calories 561 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.91 milligram of sodium

EASY ROASTED RED PEPPER HUMMUS



Easy Roasted Red Pepper Hummus image

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Provided by MARBALET

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Yield 2

Number Of Ingredients 6

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
⅓ cup tahini
⅓ cup lemon juice
½ cup roasted red peppers
¼ teaspoon dried basil

Steps:

  • In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 44.1 g, Fat 26.9 g, Fiber 10.8 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 908.5 mg, Sugar 1 g

HALLOUMI STUFFED PEPPERS



Halloumi stuffed peppers image

Full of wonderful flavours and textures, these vegetarian stuffed peppers make a great supper or dinner party starter

Provided by Good Food team

Categories     Dinner, Starter, Supper

Time 50m

Number Of Ingredients 7

4 large red peppers
290g jar antipasti marinated mushrooms
50g couscous
100ml hot vegetable stock
250g halloumi cheese, cut into cubes
2 tsp chopped fresh parsley
mixed salad leaves and garlic bread, to serve

Steps:

  • Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  • Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.

Nutrition Facts : Calories 334 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.4 milligram of sodium

ROASTED RED PEPPER & HALLOUMI PARCELS



Roasted Red Pepper & Halloumi Parcels image

This comes from a supermarket's food club magazine. I love halloumi and I love grilled food, so I'll have to try this. I posted it here for safekeeping and also because it fits so well into the ZWT 2006. It's easiest to remove the skin of the peppers by placing them under a grill or directly onto a gas burner until the skin is black nd bubles. The place in a plastic food bag and set aside for an 30 minutes to one hour. Now the skin should come off easily. Cooking time does not include the time it takes to skin the peppers.

Provided by -Sylvie-

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 large red bell peppers, seeds and skin removed, quartered
2 tablespoons olive oil
100 g halloumi cheese
4 tablespoons tapenade
2 tablespoons fresh basil, roughly chopped
salt, to taste
black pepper, freshly ground, to taste

Steps:

  • Slice the halloumi cheese into four thick slices.
  • Lay four of the pepper quarters onto a chopping board or any other clean surface, with the (what used to be the )skin side down, spread with the tapenade.
  • Place a slice of halloumi on top and sprinkle with basil, salt and pepper.
  • Place the other pepper quarters on top and press down lightly.
  • Brush with a little olive oil and fry in a griddle pan or place on your bbq until the peppers begin to char and the cheese starts to soften. It should take about 5 minutes on each side.

GRILLED HALLOUMI WITH SPICY-SWEET PEPPERS



Grilled Halloumi with Spicy-Sweet Peppers image

The firm texture of halloumi makes it a great candidate for grilling. Here, planks of the cheese are quickly marked on the grill, then topped with a mixture of chopped roasted peppers and Calabrian chilies for a sweet and hot kick. This appetizer comes together quickly and is perfect when served with crusty bread.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup finely chopped jarred roasted red peppers
1 teaspoon chopped Calabrian chile peppers packed in oil
1 clove garlic, finely grated
4 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt
1 8-ounce block halloumi cheese, patted dry and cut into 1/2-inch planks
Torn fresh basil and mint, for topping
Warm sliced baguette or ciabatta, for serving

Steps:

  • Preheat a grill to medium high. Combine the roasted peppers, Calabrian chiles, garlic, lemon juice and olive oil in a small bowl. Season with salt, stir and set aside.
  • Oil the grill grates. Grill the halloumi until well marked and warmed through, 2 to 3 minutes per side. Remove to a platter. Spoon the red pepper mixture over the cheese and top with basil and mint. Serve with bread.

ROASTED RED PEPPERS WITH HALLOUMI



Roasted Red Peppers With Halloumi image

Make and share this Roasted Red Peppers With Halloumi recipe from Food.com.

Provided by PanNan

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 small red bell peppers
2 tablespoons olive oil
3 garlic cloves, thinly sliced
9 ounces provolone cheese or 9 ounces feta cheese, sliced thinly
12 fresh mint leaves
1 lemon, juice and zest of
1 tablespoon fresh thyme, chopped
3 tablespoons pine nuts
pepper

Steps:

  • Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
  • In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
  • Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
  • Serve warm.

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