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A dump-and-bake dinner is perfect for weeknights – and this one-pot halloumi bake really couldn’t be easier. Simply mix together the ingredients for the tomato sauce, bake topped with red pepper halves, and then add halloumi slices towards the end! You can serve it with rice, pasta or even just some nice crusty bread (personally, I recommend focaccia for a softer bread or sourdough for something heartier). It makes 2 perfect servings and is even reheatable!
I know it’s another halloumi recipe, but hear me out because this time it’s baked instead of fried! Even though the cheese is still the protein, it’s so different from the crispy sweet chilli halloumi noodles from 2 weeks ago that you really wouldn’t know it’s the same stuff!
You really don’t need many ingredients for this halloumi bake:
- crushed tomatoes (often found in jars as passata rustica in the UK)
- dried herbs and chilli flakes
- onion and garlic
- red bell peppers
And then just salt and pepper to season – it’s so simple! This recipe really couldn’t be easier, too.
The steps are essentially:
- mix together the ingredients for the sauce in the baking dish
- top with red pepper halves and bake for 20 minutes
- add halloumi slices and bake for 10 minutes
- eat it!
Honestly, this is probably one of the simplest recipes I’ve ever posted (along with my chilli cheese on toast) – and my entire blog is based around quick and easy recipes!
If you haven’t tried halloumi before and are looking for more halloumi recipes then I do have quite a few! Perhaps start off by trying some of these:
- halloumi wraps with chargrilled veggies
- roasted veggie & halloumi quinoa bowls
- crispy sweet chilli halloumi noodles (like Chinese takeout crispy chilli beef noodles – except veggie-friendly!)
All of these are quick, easy, healthy, and only serve one or two people, which is so useful if you live alone or with just one other person since there’s really no reason to always be cooking recipes for 4 and living off leftovers!
Or, for another similar type of bake, try my cheesy and creamy leek bake! It’s got a few more steps and would typically be best served as a side dish, but it’s still both delicious and veggie-friendly!
When it comes to equipment, this recipe is pretty easy as well! All you’ll need is:
- a knife set or chef’s knife for chopping your peppers, onions and halloumi
- a cutting board for chopping your veggies (these scoop ones are handy, although wooden ones are good as well)
- a measuring jug for your crushed tomatoes
- measuring spoons for your dried herbs and chilli flakes
- a garlic press is always handy for mincing garlic
- … and a pot to bake it in! (note: this one isn’t the same as in the photos, but personally it’s the one I prefer to use for recipes like this – you can see it in use in my creamy leek bake)
So, if you’re in the UK, you can try some of these:
One-Pot Halloumi Bake
- 500 ml crushed tomatoes passata rustica
- 1/2 small yellow onion diced
- 2 cloves garlic minced
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried parsley
- 1/4 tsp chilli flakes
- 2 red bell peppers hollowed out and halved
- 200 grams halloumi cut in to 4 slices and patted completely dry
- salt and pepper to season to taste
- Preheat the oven to 180°C. In a 2" deep, square oven-proof dish, add the crushed tomatoes, onion, garlic, herbs and chilli flakes and stir to mix. Place the pepper halves on top and bake for 20 minutes.
- Place a slice of halloumi inside each pepper half and bake for a further 10 minutes. The sauce may become more watery as water escapes from the cheese. This is normal.
- Season to taste and serve with chopped fresh herbs to garnish.
If you’re looking for more ways to cook halloumi, you can find my guide on what is halloumi + 5 ways to cook it here.
Post linked to #cookblogshare