Peppers Stuffed With Haloumi And Tapenade

1. 1

   To prepare the peppers, preheat grill or grill pan on high. Cook peppers 15-20 mins, turning frequently, until skins blacken and blister, and flesh is tender. Place in a plastic bag and cool. Remove skin. Cut each pepper in half lengthwise. Remove seeds and membrane.

2. 2

   Place a cheese slice on 4 pepper halves. Top each with 1/4 of tapenade, basil leaves and lemon zest. Cover with remaining pepper halves and secure with string. Cook on grill on medium heat 3-5 mins each side, until cheese begins to melt. Drizzle with lemon juice and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.