Prep Time

15 mins

Cooking Time

10 mins



Mini capsicums or peppers make great vessels for holding fillings to grill on the barbecue, and haloumi is a firm favourite. You can just use haloumi plain with some of your favourite herbs or try additions like capers or olive pieces for more of a Mediterranean flavour.


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  • 15 mini capsicums/peppers
  • 200g Mainland Haloumi
  • 15 basil leaves
  • 2 Tbsp capers
  • 1 Tbsp olive oil


  • Heat the barbecue to hot.
  • Cut the tops off the mini peppers and discard. 
  • Cut/scoop out the seeds and discard. 
  • Bring a saucepan of water to the boil and cook for three minutes with the lid on. 
  • Drain and leave to cool.
  • Cut the haloumi into pieces to fit inside the peppers. 
  • Fill each pepper with cheese, a basil leaf and a few capers if using. 
  • Brush with oil and cook for about three minutes each side.