Ingredients
- 1 lb shishito peppers
- 2 cups peppadew peppers
- 8 oz halloumi cut into small cubes
- 2 tbsp olive oil
- Kosher salt
- Red pepper hummus to serve on the sides for dipping (optional)
Directions
- Preheat the oven to 450 F.
- Spray a small sheet pan with nonstick spray. Place the cubed halloumi on the sheet pan. Put the peppers on a large sheet pan and season with olive oil and salt, to taste. Coat well.
- Roast both for 10 minutes. At 5 minutes, remove the halloumi and flip the cubes so they brown on both sides. You might hear the peppers start popping and that’s ok!! just make sure they are blistering and feel free to flip them at 5 minutes as well if they are already blistered and charred on one side.
- Remove from the oven. Place the small halloumi cubes into the peppadew peppers. If you have any leftover halloumi or peppers, reserve for plating.
- Plate the shishito peppers in the form of a tree. Top with halloumi stuffed peppadew peppers and anything leftover on the side! Feel free to serve with hummus for dipping the peppers as well.
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