Place the peppers in a baking tray and line the bottom of each one with the garlic. Season with salt and pepper and fill the cavities as much as you can with the tomatoes, season again and pour over the olive oil (just under a tablespoon per pepper half). Bake for one hour.. In a food processor combine the feta, red peppers and oil. Season with black pepper and blend until smooth. Transfer to a bowl, then serve. A deliciously easy dip that you can whiz up in just five minutes – perfect for parties, picnics, buffets and a quick snack with veg crudités. Vegetarian, gluten-free and dairy-free, too.
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Roast alongside the peppers for 15 mins. Heat the rice to pack instructions. Fork into a bowl and stir in the rest of the ingredients, reserving a little of the halloumi and parsley. Fill the pepper halves with the rice mixture and top with the tomatoes and reserved halloumi. Return to the oven for 15-20 mins or until the halloumi is golden.. Mix: Meanwhile, microwave spinach for 15 to 30 seconds, or until wilted down. Roughly chop, then combine it in a large bowl with all remaining Filling ingredients. Stuff: Fill peppers evenly with the ricotta mixture. Topping: In a small bowl, combine breadcrumbs and 1 Tbsp of oil. Sprinkle this evenly over the peppers.
