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Ingredients
Method
- 4 red peppers
- 1.5 tbsp olive oil
- 220g cherry tomatoes
- 250g cooked pilau rice
- 40g chopped black olives
- 35g raisins
- 80g cubed halloumi
- 10g chopped parsley
- Preheat the oven to 200C. Halve the peppers, removing the core but leaving the stalks intact. Rub with 1 tbsp of olive oil and place - cut side down - in a roasting tin. Tip the tomatoes into a separate tin and season well, drizzling in ½ tbsp of oil. Roast both for 15 mins.
- Mix the cooked pilau rice with all the remaining ingredients, and spoon into the pepper halves. Top with the tomatoes and some extra halloumi, if you like, then cook for another 20 mins in the oven. Scatter with parsley, and serve hot.
25 mins
4 serving
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