This week I am sharing with you a one-pan haloumi and rice-stuffed pepper recipe. Making the most of the delicious bull horn peppers that are in season over at Summit Organics. This recipe is a simple and easy one-pot meal.  


  • 250g block haloumi, coarsely grated (Allards Dairy or Nimbin Valley Dairy) 
  • 1 ¾ cups long-grain white rice 
  • ¼ cup chopped fresh dill, plus extra sprigs to serve (Summit Organics – for alternative) 
  • ¼ cup chopped fresh flat-leaf parsley, plus extra to serve (Summit Organics) 
  • 1 brown onion, finely chopped (Sylva Lining Organics) 
  • 2 tbsp tomato paste 
  • 2 tbsp extra virgin olive oil (Byron Spice Palace) 
  • 1 ½ tsp mixed spice 
  • 2 garlic cloves, crushed (Sylva Lining Organics) 
  • 8 yellow and red bullhorn peppers (Summit Organics) 
  • 2 tsp vegetable stock powder 
  • 3 cups vegetable juice 
  • 1 tsp caster sugar 
  • ½ cup plain Greek-style yoghurt (Allards Dairy or Nimbin Valley Dairy) 
  • 2 tbsp tahini 
  • 3 tsp white vinegar 
  • Lemon wedges, to serve 


Step 1: Combine haloumi, rice, dill, parsley, onion, tomato paste, oil, mixed spice and garlic in a large bowl. Season with pepper. 

Step 2: Slice tops off peppers and reserve. Using a teaspoon, scoop out seeds and discard. Fill peppers with rice mixture, leaving a 4cm gap at the top. Return tops to peppers. Place in a large, deep frying pan. Combine stock powder, vegetable juice and sugar in a large jug. Pour stock mixture over peppers. Place pan over medium-high heat. Cover. Bring to a simmer. Reduce heat to medium-low. Cook, covered, for 35 to 40 minutes or until rice and peppers are tender. 

Step 3: Meanwhile, combine yoghurt, tahini, vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper. 

Step 4: Sprinkle peppers with extra dill and parsley. Serve with tahini mixture and lemon wedges. 

*Recipe and photo credit: