Halloumi & Bell Pepper Stroganoff

Really yummy dish. You can also use Express rice if you prefer.

Durability:
3–4 days
Prep time:
15 mins
Cooking time:
45 mins
Total time:
60 mins
Prep and cooking time
60 mins

Ingredients

Servings:
Free of charge
375 gram rice, long grain (comes in 125 g boil-in-bags, 4 bags in a pack)
2 tblsp olive oil
2 pack halloumi cheese, slice and then cut into 1 cm strips
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 clove garlic (fresh or pressed in jar), finely chopped
salt
black pepper
3 tsp paprika, ground
3 tblsp tomato paste
1 tsp sambal oelek (can be excluded or substituted with harissa)
300 ml lactose-free: whipping cream
0.5 pack chives, fresh, finely chopped
0.5 lemon, the juice

Tips!

Use leftover tomato paste in.

Check out:

Pasta with Aubergine & Ajvar Relish
Moroccan Root Vegetable & Chickpea Stew

Instructions

  1. Boil the rice.
  2. Fry halloumi in oil, take out of the pan and set aside.
  3. Fry onions for a few minutes, add peppers, salt, pepper, and fry for another few minutes. Add garlic and paprika towards the end.
  4. Add tomato paste, fry for 2 minutes.
  5. Add cream, sambal oelek and dried basil, simmer until peppers are soft and sauce is a good consistency. Add the halloumi.
  6. Once off heat, finish with chives and lemon juice. Taste and adjust.
  7. Serve with rice.
Halloumi & Bell Pepper Stroganoff