Grilled Greek Style Peppers Stuffed with Haloumi Cheese

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Grilled Greek Style Peppers Stuffed with Haloumi Cheese
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie364 cal.(17 %)
Protein20 g(20 %)
Fat28 g(24 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.3 μg(7 %)
Vitamin E6.7 mg(56 %)
Vitamin K28 μg(47 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.5 mg(36 %)
Folate122 μg(41 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C235 mg(247 %)
Potassium470 mg(12 %)
Calcium896 mg(90 %)
Magnesium55 mg(18 %)
Iron1.5 mg(10 %)
Iodine10 μg(5 %)
Zinc4 mg(50 %)
Saturated fatty acids14 g
Uric acid37 mg
Cholesterol52 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
4 large, red Bell pepper
250 grams Halloumi cheese
½ bunch Basil
2 Tbsps green, pitted Olives
4 Anchovy fillet
freshly ground peppers
2 Tbsps balsamic vinegar
olive oil (for drizzling)
How healthy are the main ingredients?
OliveBasilolive oil

Preparation steps

1.

Preheat the oven to 250°C (approximately 475°F).

2.

Rinse the peppers, cut in half, remove the seeds and ribs and arrange on a baking sheet lined with parchment paper. Bake in the preheated oven until the skin turns black and starts to bubble. Remove the peppers from the oven, cover with a damp kitchen towel and let stand briefly. Remove the skin.

3.

Heat a barbeque grill or grill-pan.

4.

Cut the cheese into 2 cm (approximately 1 inch) wide strips. Rinse the basil, shake dry and remove the leaves. Cut the olives into rings, drain the anchovies and cut in half.

5.

Place a strip of cheese on a red pepper half. Sprinkle with olive rings, top with an anchovy fillet and a few basil leaves. Drizzle with vinegar, fold in the sides and secure tightly with kitchen string. Place on the hot grill and cook on all sides, about 6 minutes. Arrange on plates and serve drizzled with a little olive oil.