Piquillo Peppers Stuffed with Halloumi and Challah
2 x 285 jars piquillo peppers, drained
250g halloumi, grated
1/2 cup challah crumbs (If you can't get challah, use brioche or any bread you'd make french toast with.)
1 tablespoon olive oil, plus extra for drizzling
1 red onion, finely chopped
1 clove garlic, minced
1/4 cup parsley, finely chopped
Zest 1 lemon
Freshly ground black pepper
Make the Stuffing:
Pour the olive oil into a small frying pan and heat over medium-low heat. Add the onion and cook until soft and tender, about 5- 7 minutes. Add the garlic, cook for another minute. Remove from the heat.
Put 3/4 of the halloumi into a bowl. Add the challah crumbs, parsely, onion and garlic mixture, lemon zest and pepper. Add a drizzle of olive oil and mix.
Preheat the oven to 200 C.
Stuff the peppers with the stuffing until almost full. You should have about 1/2 cup of stuffing mixture left once all the peppers are stuffed. Reserve the remaining stuffing for sprinkling. Lay the peppers in one layer in a baking pan and sprinkle over the remaining stuffing mixture and the remaining halloumi. Drizzle some olive oil over the top and roast for 20 minutes until it is hot and the cheese is starting to brown.