Mini peppers stuffed with meat and halloumi with tzatziki sauce
Grilled mini peppers with a tasty stuffing of minced meat, halloumi cheese, spices, dill and mint. Together with the expressive, strongly garlic sauce, tzatziki create a dish that will appeal to everyone.
I prepared the peppers in an oven with a grill function. However, during the barbecue season, prepare the peppers outdoors.
Spices such as sweet and hot pepper powder, cumin and halloumi cheese can be bought in well-stocked supermarkets or online, e.g. at Cuisines of the World
2 cloves of garlic
300 - 400 ml of Greek yoghurt
2 tablespoons of olive oil
1 tablespoon of lemon juice
fresh mint and dill
500 g of colorful mini sweet peppers
200 g halloumi cheese
2 tablespoons of chopped herbs - fresh mint and dill
500 g of minced meat (for me it is mixed, beef and pork)
1 tablespoon of sweet paprika powder
1/2 teaspoon of hot pepper powder
1/2 teaspoon ground cumin
1 tablespoon of tomato puree
Cut the cucumber lengthwise in half and hollow the pips. Coarse-mesh into a bowl, salt and set aside for 10 minutes. Then we squeeze the cucumbers out of the excess juice. Put the cucumber flesh after it has been pressed and put it back in the bowl. Add yogurt, pressed garlic, lemon juice, a little olive oil and chopped fresh herbs. Mix everything well, season to taste with salt and pepper. Cover the bowl and put it in the fridge for 30 minutes for the flavors to bite and the sauce to cool. We can store tzatziki sauce in a refrigerator in a closed container for 1-2 days.
Grate halloumi cheese on a coarse-mesh grater. Put 1 - 2 tablespoons of grated cheese aside, add the rest to the minced meat. Mix thoroughly with tomato paste, fresh herbs, peppers and powdered cumin. Season with salt and pepper.
Cut the peppers lengthwise in half, if they are, remove the seeds. Stuff the bell pepper halves with the cheese and meat mixture and place them on a baking sheet lined with baking paper. Sprinkle on top of the put aside grated halloumi cheese.
Preheat the grill oven to about 200 ° C or more and grill the peppers for about 10 - 15 minutes. In summer, we can make a barbecue in the garden, then grill the peppers over medium heat with the lid closed for about 10 minutes.
Serve the grilled peppers with bread and tzatziki sauce.