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You are here: Home » Vegetables

Mini Sweet Peppers With Grilled Halloumi Cheese

Jul 12, 2021 -May contain affiliate links

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Jump to Recipe·Print Recipe·4 from 1 review
Close-up overhead view of mini sweet roasted peppers with grilled halloumi cheese

Once the days get longer and the temperatures rise we get really excited about meals that can be made outside! Mini Sweet Peppers with Grilled Halloumi Cheese topped with Homemade Pesto is one of our favorites.

Close-up overhead view of mini sweet roasted peppers with grilled halloumi cheese

We paired the mini sweet peppers with grilled halloumi cheese, pesto, and a squeeze of fresh lemon juice for the perfect summertime dish. It’s an easy vegetarian appetizer that’s just right for summer entertaining!

What is Halloumi?

Originally from the Mediterranean island of Cyprus, Halloumi is a firm, brined, mozzarella look-a-like white cheese that’s traditionally made from sheep and goat milk. It works so well for grilling since it has a really high melting point, which allows it to toast on the outside and melt slightly on the inside. Unlike regular cheeses, it's perfect for grilling and won’t turn into a gooey mess when heated! Halloumi cheese can be found in most grocery stores in the specialty cheese section.

What Are Mini Sweet Peppers?

These delicious mini sweet peppers are actually miniature bell peppers! They’re a bit sweeter than full-size peppers and usually come in colorful packs. You can eat them raw, but we love how they taste perfectly cooked on the grill! This grilled sweet peppers recipe is a tasty appetizer, snack, or side dish.

  • mini sweet peppers in a bowl
  • Mini peppers in a bowl with oil and spices
  • Sweet peppers on a grill pan on the grill
  • Grilled small peppers on BBQ
  • Grilled sweet peppers in a bowl
  • a bowl of grilled mini sweet peppers covered with plastic wrap

How to Grill Mini Peppers

We tossed our mini sweet peppers in oil, oregano, thyme, and sumac before popping them on the grill. We have a grilling basket that we love! This prevents smaller, thinner items from falling between the grates but they still get that nice char and deep flavor that comes with grilling. If you don’t have a grilling basket you can create your own by wrapping your veggies in tinfoil and poking holes in the bottom of the pack. They only need about 5 minutes on each side to be perfectly done.

Softening Baby Bell Peppers

If you like a little bit of crunch, we suggest eating the peppers as soon as they come off the grill! For a softer roasted bell pepper, place the peppers in a glass bowl and cover them with plastic wrap. This traps some of the heat in and steams them a bit so they soften.

We hope you enjoy this delicious and easy summer appetizer! This is a bright, fresh, and light dish that we’ll be making again and again as we enjoy the warm season.

Storing the Grilled Peppers and Halloumi

Place any leftovers in an airtight container and place in the fridge for 3-4 days. Reheat before eating or add roasted peppers and cheese to a frittata, salad, wrap, sandwich or pasta.

What to Server with Grilled Halloumi and Charred Bell Peppers

Halloumi cheese and grilled bell peppers can be served with our Roasted Olives, Tomato Avocado Chickpea Salad, a nice cold Corn Soup with Basil and Pine Nuts, and our simple and summery Pan con Tomate instead of the baguette.

two baguette slices topped with pesto grilled halloumi cheese and roasted mini peppers

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A board of sweet roasted peppers with sliced baguette, pesto and grilled halloumi cheese
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A board of sweet roasted peppers with sliced baguette, pesto and grilled halloumi cheese

Mini Sweet Peppers With Grilled Halloumi Cheese


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4 from 1 review

  • Author: Vicky and Ruth
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
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Description

This easy vegetarian appetizer of Mini Sweet Peppers, Grilled Halloumi and Homemade Pesto on crusty bread is just right for entertaining!  


Ingredients

Scale
  • 2 lbs sweet mini peppers
  • 2 tbsp extra virgin olive oil
  • 2 tsp dried oregano
  • 2 tsp sumac
  • 1 tsp dried thyme
  • ½ tsp sea salt
  • ¼-½ cup of store-bought or homemade pesto
  • 12 oz  Halloumi cheese, cut into 2 oz slices
  • 1 lemon
  • 1 baguette or crusty country bread


Instructions

  1. Place the peppers in a large bowl. Add the olive oil, oregano, sumac, thyme and salt and mix well until they're well coated with the oil and seasoning
  2. Heat the grill on high. Place peppers on the grill and cook for 5 minutes with the lid closed (we used a grill pan to keep the peppers from falling through the racks)
  3. Turn the peppers, reduce the heat to medium and cook for an additional 5 minutes
  4. Remove the peppers from the grill and place them in a glass bowl.  The peppers will be slightly crisp. If you want softer peppers, cover the bowl with plastic wrap and let the pepper soften in the bowl for 10-15 minutes
  5. Grill the Halloumi cheese over medium-low heat on a grill pan (or regular skillet) on the stove, or on your outdoor grill. Grill a couple of minutes per side or until slightly browned on the outside and soft on the inside
  6. Serve on a board or platter with pesto sauce, toasted baguette, or crackers. Squeeze some lemon for an extra burst of flavor
  • Prep Time: 5 minutes
  • Cook Time: 10
  • Category: appetizer
  • Method: grilling
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: ⅙ of the recipe
  • Calories: 319
  • Sugar: 5.8
  • Sodium: 897
  • Fat: 25.2
  • Saturated Fat: 11.6
  • Unsaturated Fat: 7.8
  • Trans Fat: 0
  • Carbohydrates: 10.6
  • Fiber: 3
  • Protein: 13.7
  • Cholesterol: 41.5

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If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Comments

  1. Mary Lynn Sullivan

    September 06, 2023 at 3:27 pm

    I've made this for meatless dinner, so good. The marinated peppers tame the saltiness of the Halloumi cheese.

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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