Keto fried cheese with roasted peppers

Keto fried cheese with roasted peppers

Oh, wow. Are you going to love this dish. It’s loaded with salty goodness, and smoky flavors from the charred bell peppers. Combine that with a cool and creamy cucumber salad? Be prepared to fall in love!

Keto fried cheese with roasted peppers

Oh, wow. Are you going to love this dish. It’s loaded with salty goodness, and smoky flavors from the charred bell peppers. Combine that with a cool and creamy cucumber salad? Be prepared to fall in love!
USMetric
4 servingservings

Ingredients

  • 20 oz. 550 g halloumi cheese or other cheese suitable for frying, for example paneer or saganaki
  • 20 oz. 600 g red bell pepperred bell peppers
  • 25 tsp 120 ml olive oil
  • 1 tsp 1 tsp dried oregano
Cucumber Salad
  • 4¼ oz. 120 g cream cheese
  • ¾ cup 180 ml mayonnaise
  • 2 oz. 60 g cucumber, diced
  • 2 oz. 60 g dill pickle, choppeddill pickles, chopped
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 2 tsp 2 tsp dried mint

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 450°F (225°F) if possible, using the oven's broil function.
  2. Place the bell peppers on a baking sheet lined with parchment paper. The peppers can be whole or divided, depending on size and kind. Broil until the skin starts bubbling and turning a little black.
  3. It will take about 10-15 minutes, depending on the oven. Turn them after half the time. You can also use an outdoor grill or a grill pan.
  4. Mix all ingredients for the cucumber salad. Place in the fridge while you fry the cheese in a little olive oil, a few minutes on each side. Place cheese, bell peppers and salad on plates and serve.

Tip!

To minimize splattering, dry off excess liquid from the cheese before adding it to the frying pan. You can also garnish the dish with fresh oregano, for an extra floral layer to the dish.

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5 Comments

  1. Carol
    Does the oregano go on top of the fried cheese or the roasted peppers?
  2. Tamara
    This was delicious - not a single recipe I have tried on Diet Doctor that is not A-class. Thank you!
  3. Joy
    Was skeptical, but tried it anyway...yummy, like everything I've tried so far. And it was so filling!!! The halloumi was like a "cheese steak". Easy to prep so will definitely make again.
  4. Lisa
    Yum!!!! What a treat! Felt like I was eating out at a Greek restaurant. Now, the cucumber salad was VERY mayonnaise-y, so we added much more cucumber and dill to make it more of a vegetable salad. The directions need some clarification, but overall, excellent!!
  5. Victoria
    This was delicious. I made it twice in a row!

    After removing the roasted red peppers from the oven, I put them straight into a ziploc bag for 5-10 mins to steam. This loosens the skins so they're easier to peel. The red peppers are delicious as is, but I also tried cutting them in large pieces, tossing with olive oil, garlic and rosemary, and returning to the oven for a few minutes. Double roasted red peppers!

    I also love the cucumber salad. I microwaved the cream cheese for 15 -20 seconds to soften it so it would incorporate with the mayo more smoothly (otherwise I get lumps). You could also use a mixer. I cut the cucumber in a large dice but chopped the pickle very finely so I wouldn't get large bursts of pickle flavour when I bite into a piece. As someone else said, I also added a lot more veggies than what the recipe called for, because otherwise I felt there would be too much dressing. Suggest to make the dressing first and then stir in the cucumber and pickle, adding a bit more at a time until you're happy with the proportions. I ended up using about a third of an english cucumber (the long thin ones) and a smallish dill pickle to make two servings.

    I felt the halloumi was a little dry after reheating the next day, so this time I drizzled it with a bit of olive oil before putting it away to try and keep it more fresh.

    This is a stellar summer recipe, fresh and satisfying with lots of crunch! Big fan.

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