This is a very flexible recipe. The capsicums can be stuffed with almost anything you have on hand, cheese, pesto, herbs and breadcrumbs, last nights left overs... I chose haloumi because it was there, and I love haloumi.
- a handful of capsicums
- 2 cloves of garlic
- medum sized piece of haloumi (150-200 g)
- a sprig of basil or mint or fresh oregano
- some olive oil
- 1 lemon
Slice one side of each capsicum lengthwise, open it up and remove the seeds. Rub the inside of the capsicum with a cut clove of garlic. Place one or two herb leaves in side and fill with a chunk of the cheese.
Lay the stuffed capsicums on a baking tray, drizzle generously with olive and sprinkle with a couple of pinches of salt.
Grill under a high grill (or bake in a very hot oven) until the capsicum are softened and slightly blackened.
Serve immediately with a wedge of lemon on the side.