Air Fryer Recipe
Halloumi Stuffed Peppers
A delicious and easy-to-make halloumi stuffed peppers recipe, perfect for air frying.
Ingredients
- 4 bell peppers
- 200g halloumi cheese, diced
- 1 cup cooked quinoa or couscous
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 handful fresh parsley, chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil spray
Method
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly spray the outer surface with olive oil spray.
- In a mixing bowl, combine diced halloumi, cooked quinoa, chopped onion, minced garlic, parsley, smoked paprika, salt, and pepper. Mix well.
- Fill each prepared bell pepper with the halloumi mixture, leaving a small gap at the top.
- Preheat the air fryer to 180°C (350°F). Place the stuffed peppers in the basket and air fry for 12-15 minutes until the peppers are tender and the cheese is golden and bubbly.
- Remove the stuffed peppers carefully and let them cool for a couple of minutes before serving.
Why this works in an air fryer
Air-fryer convection softens the pepper walls while drying their lightly oiled skins, giving roasted edges without a wet tray. Halloumi holds its shape as it heats, so the filling stays chunky; quinoa or couscous absorbs pepper juices and melted surface fat, preventing a watery base.
Equipment notes
Assumes a 5–6 litre basket holding 4 medium peppers upright with space between them; in a single-drawer model cook in one layer and rotate any browning hotspots halfway, while in a dual-zone fryer split 2 per drawer and check 2–3 minutes earlier as smaller drawers often brown faster.
Common pitfalls
- Peppers collapsing before the halloumi browns? They are overcooked or too thin-walled; choose squat, firm peppers and stop when the sides just yield to tongs, then rest upright for 2 minutes.
- Filling looks wet or puddled at the bottom? The quinoa or couscous was too damp; fluff and cool it before mixing, or stir in an extra spoonful to absorb released pepper juices.
- Halloumi is pale by minute 15? The top of the filling is sitting too low or crowded from the airflow; leave the stated gap but mound the centre slightly, and avoid the peppers touching the basket walls.
- Onion tastes sharp after cooking? The pieces are too large for the short air-fryer time; chop very finely or soften the onion for 2 minutes in a pan or microwave before mixing.
Variations & substitutions
- Use couscous for a lighter, softer filling; it cooks drier than quinoa, so add a small drizzle of olive oil if the mixture looks loose rather than moist.
- Swap parsley for mint and add lemon zest; the cooking time is unchanged, but the fresher herbs are best mixed through just before stuffing to avoid dull flavour.
- Add finely diced courgette or cherry tomatoes, but keep the quantity modest as they release water and may need 1–2 extra minutes for the pepper base to soften.
- Replace smoked paprika with chilli flakes and oregano for a sharper filling; chilli can darken quickly on top, so check browning from minute 10.
Storage & reheating
Keep cooled stuffed peppers covered in the fridge for up to 3 days, then reheat in the air fryer at 160°C for 6–8 minutes until hot through without scorching the halloumi.
Nutrition
Calories: 250
