Rice, Halloumi and Red Peppers

Boasting plenty of fibre, your microbiome will love this tangy bowl of deliciousness!

Serves: 4

Calories per serving: 283 calories

Prep time: 5 minutes

Cook time: 20 minutes


  • 50g (2oz) brown rice
  • 2 tbsp extra virgin olive oil
  • 250g (9oz) halloumi, sliced
  • 1 onion, diced
  • ½ tsp fresh thyme
  • 1 x 480g (17oz) jar roasted red peppers, drained and diced
  • 1 tbsp apple cider vinegar


  1. Cook the rice as per packet instructions.
  2. Heat the olive oil in a pan over medium heat and fry halloumi until golden. Set aside.
  3. In the same pan, saute the onions for 3-5 minutes until soft, then add thyme and cook for further 30 seconds.
  4. Stir in the rice, and then the red peppers. Heat through for a couple of minutes before adding the halloumi.
  5. Drizzle with apple cider vinegar and season with plenty of black pepper to taste.


  • Store in the fridge for up to 3 days. Toss in a frypan to reheat when ready to serve.


  • Swap in alternatives according to what you have available, e.g. swap in feta if you don’t have halloumi. Use fresh peppers if you don’t have a jar.

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