Tomato Basil Halloumi Orzo Boats

Ingredients

• 10 to 12 mini sweet peppers, halved lengthwise and seeded
• 3/4 cup dry orzo
• 200 g halloumi, cut into small cubes
• 1 1/2 cups cherry tomatoes, halved
• 2 tablespoons olive oil, plus more for the tray
• 1 small garlic clove, finely grated
• 1 lemon, zested and juiced
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes, optional
• 1/2 cup fresh basil, thinly sliced
• 3 tablespoons toasted pine nuts or chopped pistachios
• Fine salt and black pepper
• Optional: arugula, balsamic glaze, extra lemon wedges
• Choose mini sweet peppers rather than full bell peppers for a snackable carousel-friendly shape.
• Slightly undercook the orzo before baking so it stays bouncy instead of soft.
• If your halloumi is very salty, rinse and pat it dry before searing.
• For meal prep, cook the orzo and sear halloumi ahead, then fill and bake just before serving.
• These are best warm, but leftovers reheat well in a 190C / 375F oven for 8 to 10 minutes.
• Make it bigger by serving the boats over arugula with extra lemon and olive oil.

Method

1. Heat the oven to 210C / 410F. Line a sheet pan with parchment and lightly oil it. Arrange the pepper halves cut-side up.
2. Cook the orzo in salted water until just tender. Drain well, then toss with olive oil, garlic, lemon zest, a squeeze of lemon juice, oregano, chili flakes, salt, and pepper.
3. Sear the halloumi cubes in a dry nonstick pan for 2 to 3 minutes per side until deeply golden. Keep the cubes small so every bite gets salty crisp edges.
4. Fold tomatoes, basil, and half the halloumi into the warm orzo. Spoon the filling into the pepper boats, then scatter the remaining halloumi over the top.
5. Bake for 15 to 18 minutes, until the peppers soften but still hold their shape. Finish with pine nuts, extra basil, lemon juice, and a tiny drizzle of honey or balsamic glaze.

Tips

• Choose mini sweet peppers rather than full bell peppers for a snackable carousel-friendly shape.
• Slightly undercook the orzo before baking so it stays bouncy instead of soft.
• If your halloumi is very salty, rinse and pat it dry before searing.
• For meal prep, cook the orzo and sear halloumi ahead, then fill and bake just before serving.
• These are best warm, but leftovers reheat well in a 190C / 375F oven for 8 to 10 minutes.