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Recipes

Halloumi Stuffed Peppers with Bulgur, Chickpeas, and Olives

Staff Favorite Mediterranean Diet Vegetarian & Vegan Diet Main Course Vegetarian

Stuffed vegetables, called Gemista or Yemista, are common throughout Greece and Cyprus. In this version, we use halloumi, the official cheese of Cyprus, and bulgur, a staple whole grain, to lend a Cypriot flair to the dish.

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Prep Time:

25 minutes

Total Time:

1 hour, 20 minutes

Yield:

5 peppers

Serving Size:

1 pepper with 1/5 of sauce

Nutrition Facts

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Nutrition Facts

  • Calories: 370
  • Total Fat: 15g
  • Saturated Fat: 5g
  • Sodium: 630mg
  • Carbohydrate: 45g
  • Fiber: 12g
  • Sugar: 8g
  • Protein: 17g
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Ingredients

For the peppers:

1 cup uncooked bulgur wheat

1 can cooked chickpeas

1/3 cup pitted olives, halved

1 cup packed chopped baby spinach leaves

4 oz halloumi cheese, chopped into pea-sized pieces (about 2/3 cup)

¼ teaspoon salt

¼ teaspoon pepper

1 ½ teaspoons ground cumin

5 bell peppers

 

For the sauce:

1 cup packed chopped mint

½ cup Greek yogurt

2 tablespoons olive oil

2 tablespoons lemon juice

1 garlic clove, coarsely chopped

1/8 teaspoon salt

1/8 teaspoon pepper

Instructions

  1. Set oven to 400°F. While the oven preheats, cook the bulgur according to package instructions.
  2. In a large bowl, combine the cooked bulgur with the chickpeas, olives, spinach, halloumi, salt, pepper, and cumin.
  3. To prepare the peppers for stuffing, slice off the stemmed top, then use a paring knife to remove the ribs and seeds from the interior. Stuff the peppers with the bulgur mixture,
  4. Set peppers in a baking dish lined with about an inch of water and bake for 1 hour.
  5. While the peppers are cooking, add all sauce ingredients to a blender or food processor and blend until smooth. Top cooked peppers with a generous dollop of sauce before serving.

An Oldways recipe, courtesy of Kelly Toups

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