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Preheat the oven to 200°C, gas mark 6.
Toss the red peppers in ½ tbsp oil and a pinch of salt, then spread out on a baking tray. Roast for 25-30 minutes, until tender and lightly charred at the edges. Remove from the oven and allow to cool slightly.
Meanwhile, heat the remaining oil over a medium heat in a large, ovenproof frying pan or shallow casserole. Add the onion, cook for 5-6 minutes until soft and translucent, then stir in the cumin and cook for 1 minute more.
Stir in the orzo, coat in the spiced onion mixture, then add the chopped tomatoes and stock. Roughly chop the roasted peppers, peel and discard the skin, if preferred, then add to the pan. Stir in the pomegranate molasses and pepper flakes, then season with a pinch of salt.
Transfer the pan to the oven and bake, uncovered, for 20-25 minutes, stirring halfway, until the orzo is almost cooked through and most of the liquid is absorbed.
Sprinkle the halloumi evenly over the top, then the walnuts. Return to the oven for 10 minutes, until the cheese is golden and the nuts are toasted and the orzo is tender.
Scatter with the pomegranate seeds and mint with more pepper flakes sprinkled over, if liked. Serve straight from the dish with a crisp green salad and garlic flatbreads for scooping.