SERVES 4. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 30 MINUTES.
In the Levantine region, once the charcoal grill is lit, it stays on from noon until dusk, and it’s used to prepare snacks between meals. Grilled halloumi, a semi-firm cheese with a high melting point, is one of Hunaidi’s favorite tasbeeras, Arabic slang for “snacks” (although the direct translation for tasbeeras is “patience,” as a snack is supposed to keep you patient while awaiting your next meal). These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.
8 oz halloumi cheese, chopped into ¼-inch pieces or grated ½ tsp dried oregano 1 lb mini sweet bell peppers 1 tbsp extra-virgin olive oil 2 tbsp chopped fresh flat-leaf parsley 1 clove garlic, minced
1. Preheat a greased grill to medium-high.
2. In a medium bowl, combine halloumi and oregano. To a second medium bowl, toss peppers with oil, parsley and garlic.
3. Using a paring knife, cut a ½-inch slit on the side of each pepper, large enough to fit a cube of cheese. Stuff each with cheese, push to the bottom of pepper and pinch closed. 4. Grill peppers for 4 to 5 minutes per side, until tender and brown in places.
PER SERVING (¼ of recipe): Calories: 255, Total Fat: 19 g, Sat. Fat: 11 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 1 g, Carbs: 8 g, Fiber: 2 g, Sugars: 2 g, Protein: 13 g, Sodium: 606 mg, Cholesterol: 43 mg