Twice-roasted Red Peppers with Haloumi, Capers & Olives

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

The vibrant colours of this dish are almost as enticing as its robust flavours. Although I usually serve it warm, it is also very good cold. Substitute oregano or basil for the parsley, if you like.


  • 4 large red peppers
  • 4 (5) tablespoons olive oil
  • 2 garlic cloves, thinly sliced


Preheat the oven to 200°C, 400°F, gas 6. Cut the peppers in half lengthways, brush with a little of the olive oil and season with salt and pepper. Bake for 1 hour