Serving suggestion: this simple dish becomes an entre when you add a slice of crusty fried bread to the works. Fry the bread at the end of preparation. Keep the heat on the pan and, after giving the pepper/tomato mixture its quick saute, add more olive to cover the pan surface, heat to shimmering, and add the bread. Keep an eye on the oil level - when the bread starts to absorb the oil, flip the slice (it will not be golden). Sprinkle a pinch of salt over this side of the bread, and let fry until the bottom is golden. Flip, and salt the up side of the bread. Fry until the other side is golden, then remove to a serving plate. (The bread will have absorbed all of the delicious vegetable juices as it fried.) Place two halloumi slices on top and spoon the pepper/tomato mixture over the whole the plate.