Halloumi & Bell Pepper Skillet

Ingredients

  • 1 block (225g) Halloumi, cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 medium Onion, sliced
  • 2 Bell Peppers (e.g., one red, one yellow), sliced
  • 2 cloves Garlic, minced
  • 1 can (400g) Chickpeas, rinsed and drained
  • 1 can (400g) Diced Tomatoes, undrained
  • 1 tsp Dried Oregano
  • Salt and Black Pepper to taste
  • Fresh Parsley, chopped (for garnish, optional)

Instructions

  1. Pat the Halloumi cubes dry with a paper towel.
  2. Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the Halloumi cubes and cook for 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
  3. In the same skillet, add the sliced onion and bell peppers. Sauté for 5-7 minutes, until softened.
  4. Add the minced garlic and dried oregano and cook for another minute until fragrant.
  5. Stir in the diced tomatoes and the rinsed chickpeas. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. Return the golden Halloumi cubes to the skillet. Stir gently to combine.
  7. Season with salt and pepper to your preference.
  8. Garnish with fresh parsley if desired and serve warm.

Notes

  • This dish is great on its own or served with a simple green salad.
  • For a bit of spice, you can add a pinch of red pepper flakes with the garlic.