Pointed peppers filled with halloumi, jalapeño and green herbs

Name: Pointed peppers filled with halloumi, jalapeño and green herbs
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 bag sweet peppermint mix à 3 pieces; 4 twig fresh oregano; 1 jalapeño pepper; 450 g halloumi cheese; 1 lime cleaned up; 15 g fresh fresh mint; 75 ml traditional olive oil

Pointed peppers filled with halloumi, jalapeño and green spices from the barbecue

Ingredients

Kitchen Stuff

1 barbecue
1 blender

Directions

Light the barbecue.
Halve the peppers in length, but leave the stem starter. Remove the seed lists.
Remove the leaves from the oregano sprigs. Halve the jalapeño pepper in the length, remove the seeds and cut the flesh finely. Grate the halloumi roughly.
Grate the green skin of the lime and squeeze out the fruit. Mix the cheese with the oregano, jalapeño, the lime zest, pepper and salt in a bowl.
Fill the peppers with the cheese mixture, place on the barbecue grate and put the lid on the barbecue.
Gril 10-15 min. Until the cheese has melted and the peppers are tender. Check regularly.
Meanwhile, put the leaves of the sprigs of mint, oil, lime juice, pepper and possibly salt in the high cup of the hand blender and puree.
Take the peppers from the barbecue and sprinkle with half of the mint oil. Serve the rest of the oil.