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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

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


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


  • 2 lbs sweet mini peppers
  • 2 tbsp extra virgin olive oil
  • 2 tsp dried oregano
  • 2 tsp sumac
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4-1/2 cup of store-bought or homemade pesto
  • 12 oz  Halloumi cheese, cut into 2 oz slices
  • 1 lemon
  • 1 baguette or crusty country bread


  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


  • Serving Size: 1/6 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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