Halloumi and pesto peppers

Halloumi and pesto peppers
  • Serves: 4
  • Cook time: Ready in about 35 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

These stuffed peppers are bursting with sunshine flavours that'll 'wow' all your guests.


  • 350g cherry tomatoes, halved
  • 4 red peppers, halved lengthways, deseeded and stalks removed
  • Salt and freshly ground black pepper
  • Low-calorie cooking spray
  • 100g reduced-fat halloumi, cubed
  • Red chicory and little gem lettuce leaves, to serve

For the pesto:

  • 2 medium slices of wholemeal bread from a small 400g loaf
  • 3 garlic cloves, crushed
  • 2 large handfuls of fresh basil leaves
  • Juice of 1 small lemon


  1. Preheat your oven to 200°C/180°C Fan/gas 6. Divide the cherry tomatoes between the pepper halves and season.
  2. To make the pesto, put the bread in a food processor and whizz into
    breadcrumbs, then add the garlic, basil, lemon juice and 90ml water. Whizz into a paste. Spoon the pesto into the peppers.
  3. Transfer the peppers to a shallow ovenproof dish and spray with low-calorie cooking spray. Roast for 20 minutes, or until tender.
  4. Preheat your grill to hot. Divide the halloumi between the peppers,
    add a twist of black pepper and grill for 5-10 minutes until browned.
    Serve with the lettuce leaves.

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