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.
Ingredients
- 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
Method
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: https://www.taste.com.au/recipes/one-pan-haloumi-rice-stuffed-peppers/5kdzfncw