Roasted Mediterranean Peppers Stuffed with Saffron Bulgur, Chickpeas and Halloumi with Herb Lemon Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red pepper halves on a baking tray, rub them with 1 tablespoon olive oil, add a pinch of salt and black pepper, and roast for 15 minutes so they soften slightly.

2. 2

   Meanwhile, bring the water to a gentle boil in a small saucepan. Add the saffron, bulgur, and 1/4 teaspoon salt. Stir, cover, reduce the heat, and cook for 10 to 12 minutes until the bulgur is tender and the liquid is absorbed. Turn off the heat and fluff with a fork.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and chopped garlic, and cook for 2 to 3 minutes until fragrant.

4. 4

   Add the zucchini, ground cumin, and dried oregano. Cook for 4 minutes, stirring, until the zucchini is tender but still holds its shape.

5. 5

   Add the cooked chickpeas, cherry tomatoes, and green olives. Cook 2 minutes more. Add the cooked bulgur and mix well. Taste and adjust with some of the salt and black pepper.

6. 6

   In a separate nonstick skillet over medium heat, brown the halloumi cubes, barely moving them, for 2 to 3 minutes per side, using 1/2 tablespoon olive oil, until golden. Reserve half to mix into the filling and the other half for finishing the dish.

7. 7

   For the sauce, mix in a bowl the Greek yogurt, lemon zest, 2 tablespoons lemon juice, grated garlic, parsley, mint, 1/2 tablespoon olive oil, and a pinch of salt. Stir until creamy.

8. 8

   Remove the peppers from the oven and fill each half with the bulgur and vegetable mixture. Distribute half of the golden halloumi inside and press gently to compact. Return the tray to the oven and bake 12 to 15 minutes more at 220 °C / 425 °F.

9. 9

   Serve the peppers hot with spoonfuls of yogurt lemon sauce on top. Finish with the remaining golden halloumi, a few grinds of black pepper, and, if desired, a little extra parsley or mint.