Peppers Stuffed With Haloumi And Tapenade - cooking recipe

Ingredients

4 None red peppers
8 oz halloumi cheese, cut into 4 slices
3 oz olive tapenade
1 tbsp basil leaves
1 lemon, zested and juiced

Preparation

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.
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.