Recipe: Halloumi Stuffed Red Peppers

Patak's Halloumi Stuffed Peppers

Making curry can be difficult if you don’t know how to combine the spices or where to buy them from. Helpfully, Patak’s has a range of curry pastes and has teamed up with The Global Herald to produce a range of “sizzling summer recipes” that are easy to make and delicious to eat!

Table of Contents


  • 4 large red peppers
  • 3 tbsp oil
  • 290g fresh finely sliced mushrooms
  • 1 garlic clove crushed
  • 150g cooked Basmati rice (approx 70g raw Basmati rice)
  • ½ block (125g) Halloumi cheese
  • 4 tbsp (90g or 1/3 jar) Patak’s Jalfrezi Paste
  • 70g grated Mozzarella


  1. Preheat oven to 180°c/375°f/gas mark 5.
  2. Cut the peppers in half length ways through the stalk, remove seeds, place cut side up on a foil lined baking tray. Place in the oven for 20 – 25 minutes.
  3. Slice the halloumi block into 4 or 5 slices lengthways, then cut each slice in half length ways then cut into small 10 -20 mm cubes.
  4. Combine the halloumi with Patak’s Jalfrezi Paste and leave to one side.
  5. Heat the oil in a frying pan, add the mushrooms and fry for 5 minutes.
  6. Add the garlic to the pan and fry for a further 3-5 minutes.
  7. Add the halloumi and Jalfrezi paste, fry for a few minutes, until the halloumi is lightly browned. Remove from the heat.
  8. Add the cooked rice, mix well.
  9. Fill the peppers and sprinkle with the grated mozzarella, place in the oven for 15 minutes.

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