• ½ red onion
  • 2 tablespoons white wine vinegar
  • 1 pack of halloumi
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon paprika powder
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 300 grams (10.6 ounces) pearl couscous
  • 1 vegetable stock cube
  • 250 grams (8.8 ounces) cherry tomatoes
  • Handful of black olives
  • 4 red pointed peppers
  • ½ cucumber
  • 100 ml (0.4 cups) yogurt
  • 100 grams (3.5 ounces) of feta
  • Fresh dill for garnish
  • Pepper and salt

Similar to the classic pepper, pointed peppers have the perfect pocket for stuffing. It will be a piece of cake or better a piece of pepper if you apply the below cutting method. The filling of the day is a Greek explosion of flavours; we bring some flavour to the table by combining oregano, tomatoes, red onion, olives, cucumber and feta.

This pointed pepper dish which features another great ingredient; marinated halloumi. A centuries old cheese, which originates from Cyprus, and which we marinate in oil, balsamic vinegar and herbs after which we grill or bake this squeaky cheese in a pan. Believe us, you have never tasted such a great halloumi before!

Limited in time and a lover of raw peppers? The good news is that you do not have to roast the peppers in the oven. Raw food enthusiasts can easily stuff the raw pepper with the pearl couscous filling and serve a healthy dish in the blink of an eye.

They taste delicious and are perfect to serve on for example summer days! Because our pointed peppers are some of the sweetest around, you just need to add the filling and you are done. These vibrant and colourful beauties cannot be resisted!

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  • Cut the onion into quarter rings as thin as possible. Mix the onion rings in a bowl with the white wine vinegar and sugar and stir well. Set it aside and stir occasionally.
  • Cut the halloumi into thin slices. Mix the olive oil, balsamic vinegar, paprika powder, oregano and garlic powder in a bowl with the halloumi slices. Let it marinate, the longer the better.
  • Make the pearl couscous by following the directions on the package. Use the stock cube in the boiling water.
  • Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). Lay the pointed peppers on a chopping board and cut a T shape into them, one by one, with the long part of the T running parallel with the stalk and the top of the T at the thickest part of the pepper. You can now open the pointed pepper. Put the cut open peppers in the oven dish and then place them in the preheated oven for 8 - 10 minutes until the peppers are a bit softer, but not too soft.
  • In the meantime, coarsely grate the cucumber. Mix the cucumber in a bowl with the yogurt and salt and pepper.
  • Remove the halloumi slices from the marinade and preserve the marinade. Then fry the halloumi slices in a (grill) pan without oil until all sides are nicely browned.
  • Cut the cherry tomatoes into quarters. Roughly chop the olives. Roughly chop the feta. Mix the tomatoes, olives and half of the feta with the pearl couscous when it is cooked and drained. Mix the remaining marinade with the pearl couscous as well. Season the pearl couscous with salt and pepper.
  • Fill the roasted pointed peppers with the pearl couscous. Place the halloumi slices, the sweet and sour onion, the rest of the feta and some of the cucumber yogurt on top.
  • Garnish with fresh dill.

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