Sizzling Grilled Halloumi with Blistered Shishito Peppers and Honey Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the halloumi is dry before adding it to the pan. Pat it with paper towels after slicing.

Also, cut the slabs thick enough—about 1/2 inch—so they stay tender inside while developing a crust. Use tongs to turn the cheese gently, and avoid moving it too soon.

Shishito peppers blister unevenly, which is fine; some spots will be deeply charred while others remain green. If you prefer less heat, remove the seeds from the red chili before slicing.

The honey should be drizzled in a thin stream so it disperses evenly. Let the dish rest for just a minute before serving, but not longer, as halloumi is best enjoyed hot.

Variations

• Spicy Honey Glaze: Stir a pinch of red pepper flakes into the honey before drizzling. This adds a gentle heat that contrasts with the salty cheese and sweet honey.
• Herb Finish: Scatter fresh thyme or oregano leaves over the finished dish. The herbs brighten the flavors and add a fragrant note that pairs well with the charred lemon.
• Add Greens: Toss a handful of arugula with a little olive oil and lemon juice, then serve the hot cheese and peppers over the greens. The heat wilts the arugula slightly, creating a warm salad.
• Swap the Honey: Use pomegranate molasses instead of honey for a tangy, syrupy finish. It adds a deeper, more complex sweetness with a hint of tartness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture of halloumi will firm up when chilled.

Freezer

Freezing is not recommended, as halloumi's texture changes significantly and becomes crumbly.

Reheat

Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through and crispy again.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

The cheese will firm up when chilled; reheat gently in a skillet over medium heat to restore some of the crust. The peppers will soften further, so they are best eaten within a day or two.

The components can be prepped in advance: slice the halloumi, lemon, and chili, and grate the kefaloturi. Store them separately in the refrigerator for up to 24 hours. The cooking itself is quick and should be done right before serving to maintain the texture.

Serving ideas

Serve this dish straight from the skillet, family-style, with warm pita or crusty bread to soak up the juices. The charred lemon is meant to be squeezed over the top just before eating. A simple green salad with a lemony vinaigrette would balance the richness nicely.

This also makes a fantastic appetizer for a gathering. Place the skillet in the center of the table and let everyone pull their own stretchy pieces of cheese.

Pair with a crisp white wine or a light beer. The honey and sesame add a touch of sweetness that complements the salty cheese and smoky peppers.

Frequently asked questions

Recipe card

Sizzling Grilled Halloumi with Blistered Shishito Peppers and Honey

Prep 10 minCook 12 minTotal 22 minServes 4

Ingredients

• 1 lb halloumi cheese
• 4 oz kefaloturi cheese
• 8 oz shishito peppers
• 1 lemon, sliced
• 1 red chili, sliced
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp toasted sesame seeds

Instructions

1. Cut the halloumi into thick slabs, about 1/2 inch wide. Slice the lemon into rounds and the red chili into thin rings. Grate the kefaloturi cheese on the large holes of a box grater into a pile.
2. Place a cast iron skillet over high heat and add the olive oil. Heat until the oil shimmers and a drop of water sizzles immediately when flicked into the pan.
3. Add the halloumi slabs and shishito peppers to the hot skillet in a single layer. Sear without moving for 2-3 minutes until the halloumi is golden brown and the peppers are blistered. Flip and cook the other side for another 2-3 minutes.
4. Add the lemon slices and red chili rings to the skillet. Cook for 1-2 minutes, turning once, until the lemon is charred and the chili is fragrant.
5. Drizzle the honey over the hot cheese and peppers. Sprinkle with the toasted sesame seeds and the grated kefaloturi cheese. Remove from heat immediately.
6. Pull a crispy, cheese-stretching portion from the skillet to serve. Place the halloumi and peppers on a platter, squeeze the charred lemon over the top, and serve hot.

Contains: milk, sesame

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

12 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.