Casserole with Halloumi and Rice: Meal Prep for Beginners

If you want to prepare your food all week but don’t have time to get into the kitchen before work, you need to find a solution. With Meal-Prep recipes, it is possible to save time and freeze dishes in portions. One of my favorite dishes to cook is a pan of minced halloumi and rice, with vegetables added depending on desire and availability. The slight spiciness of the chili and the perfectly balanced blend of spices complement it. You cook a total of four portions in one cooking process, so you have four clever meals to start with, and then just reheat. Best meal prep!

Cooked quickly, prepared simply

Many dishes that you don’t necessarily have on display are perfect for pre-cooking and slicing. Recipes that can be prepared as a pot or pan are especially suitable. All that’s missing are fresh herbs here and there for decoration and garnish, which you can exchange as you wish. Here are some suggestions:

Georgian lamb soup is on the table.  Lamb soup is called karcho.  Next to the soup are some coriander stalks.


Rice dishes are prepared in advance because they rarely turn soggy when cooked properly, like pasta dishes when reheated, for example. If this pan of minced meat with halloumi and rice is also taking too long for you (really?), then be sure to check out our quick recipes. If they still don’t go fast enough, I recommend microwave Bockwurst.


Pan-fried meat with rice and halloumi in white bowl with whole chili on wooden board.  Top view


Lunch recipe: Chopped pan with halloumi and rice


Cook once, four meals: Meal prep pan with halloumi and rice!

the preparation

  1. Peel and chop the onion and garlic. Heat the olive oil in a deep pan and sauté both.

  2. Add ground meat and roast. Meanwhile, slice the peppers, courgettes and halloumi.

  3. Add the peppers and zucchini to the pan and fry for 2-3 minutes. Add halloumi and fold. Mix all the spices in the pan and reduce the heat. Cook everything in the pan stirring for 5 minutes.

  4. Finely chop the chives and add to the pan. Add the passata and half the vegetable stock. Wash the rice well and add it to the pan. Now cook everything until the rice is al dente. If the pan is too thick, fill it with vegetable stock. Finally fold in the parsley.

  5. Now divide the pan into 4-5 portions and store the meals in freezer bags or suitable containers in the freezer. If necessary, simply pack and heat. The dishes can easily be stored for up to three months.

Leave a Comment

Your email address will not be published. Required fields are marked *