Grilled Greek Style Peppers Stuffed with Haloumi Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 235 mg | (247 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 896 mg | (90 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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)
Preparation steps
Preheat the oven to 250°C (approximately 475°F).
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.
Heat a barbeque grill or grill-pan.
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.
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.
