Fried pepper with kashar cheese Calories

Kashar is a Turkish, semi-hard cheese made from cow’s milk, with a mild, savory flavor. In fried pepper with kashar cheese, it is grated over the cooked peppers and melts into a stretchy topping.

Mild green peppers, such as frying peppers, work well for fried pepper with kashar cheese because they soften quickly in a pan. Sweet bell peppers are another good choice if you want a milder, less traditional result.

Fried pepper with kashar cheese can turn soggy if the peppers are wet, crowded in the pan, or covered before excess moisture evaporates. Dry them well, cook in batches if needed, and drain excess oil before adding the cheese.

Yes, you can bake fried pepper with kashar cheese for a less oily result. Roast the peppers with a light coating of oil until tender, then add the grated kashar near the end so it melts without overbrowning.

Fried pepper with kashar cheese is only spicy if you use hot peppers. Kashar softens the overall flavor but does not remove the heat, so choose sweet peppers or taste them before cooking if you want a mild dish.

Serve fried pepper with kashar cheese with crusty bread, plain yogurt, or a fresh salad. The yogurt and salad balance the rich, salty topping, while bread is useful for scooping up the melted cheese.

Reheat fried pepper with kashar cheese in a covered pan over low heat until warmed through and the cheese softens. A microwave also works for a quick portion, though the peppers may become softer.

Fried pepper with kashar cheese keeps for a few days in a covered container in the refrigerator. Let it cool before storing, refrigerate it promptly, and reheat only the portion you plan to eat.

Yes, fried pepper with kashar cheese can be frozen, but the peppers may release water and the cheese may become grainy after thawing. Freeze it in airtight portions and reheat from thawed in a pan for a better texture.