Stuffed Red Bell Peppers with Orzo, and Halloumi

Contrasting flavors are always a good option for Malbec. Comparable flavors are delicious as well, however slightly limiting here with the flavor profile. The flavor profile of our Malbec presents a bright, juice mouthfeel of blue fruits, pomegranate, and cherry, with notes of eucalyptus and savory meat that add considerable dimension.

Want to make it vegetarian? Skip the meat and cheese and continue with the recipe below.

CHEF’S TIP: Don’t skimp on the oil! That little extra bit helps the dish hold up well to the Malbec’s tannins.




  • 6 red bell peppers
  • 1 lb ground lamb
  • 1 tbsp canola oil
  • 6 cloves of garlic, minced
  • 1 medium yellow onion, diced
  • 1 (14.5-oz) can diced tomatoes
  • 8 oz orzo pasta
  • 1 1/4 tsp chili powder
  • 1 1/4 ground cumin
  • 3/4 tsp ground allspice
  • 1 cup chopped parsley leaves
  • 1 cup chopped dill fronds
  • 1 cup chopped mint leaves
  • 1/2 lb halloumi cheese, cut


  • 1 Large pot
  • 1 Large skillet
  • 1 Sheet tray
  • 1 Wooden spoon



  1. Preheat the oven to 450 degrees F
  2. Add canola oil to a large skillet and heat over high. When hot, add ground lamb and add 1/2 tsp of salt. Cook for 30 seconds without mixing to develop caramelization, then use a wooden spoon to break up the meat. Cook for 2-4 more minutes. Add the onion and another 1/4 tsp of salt. Cook together for 3-5 minutes, stirring regularly. When the onion begins to soften, add the garlic and cook for an additional 1-2 minutes until the garlic is fragrant. Add tomatoes and their juice, then turn off the heat. Leave it on the stove.
  3. Set a large pot of water over high heat. When the water is boiling, season it with salt. Cook the orzo according to the box. Save 1/3 cup pasta water and add to the skillet with lamb. Strain the orzo and return it to the large pot. Add the tomato mixture from the skillet to the large pot with the orzo. Add the chili powder, cumin, and allspice. Mix thoroughly.
  4. Cut the peppers in half lengthwise and remove all seeds. Arrange the pepper’s side open side-up on a sheet pan. Drizzle peppers with olive oil and roast for 25 minutes.
  5. Remove the peppers from the oven and evenly divide the lamb-orzo mixture between the roasted peppers. Return the sheet pan to the oven and cook for 15 minutes until the peppers look slightly charred and the cheese has melted.
  6. Pour a glass of Malbec, and enjoy!


This recipe was provided by Food52.