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High-protein sautéed curd cheese with peppers
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Pepper curd cheese sauté (150 g) has 192 calories. That works out to 128 calories per 100 g. It contains 5.7 g of carbs, 18.6 g of protein, 10.4 g of fat and 1.7 g of fiber. Its 36 mg of Vitamin C covers 40% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
192
KCAL / 150G
Carbs
5.7g
· 2% DV
Protein
18.6g
· 37% DV
Fat
10.4g
· 13% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 39% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 192 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 4.65 g | 23% |
| Trans fat | 0.12 g | |
| Sodium | 428 mg | 19% |
| Total carbohydrate | 5.7 g | 2% |
| Fiber | 1.7 g | 6% |
| Protein | 18.6 g | 37% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 192 kcal |
| 1 tablespoon (small) | 20 g | 26 kcal |
| 2 tablespoon (medium) | 40 g | 51 kcal |
| 1 piece (small) | 60 g | 77 kcal |
| 100 g | 100 g | 128 kcal |
| 1 serving (small) | 100 g | 128 kcal |
| 1 cup (medium) | 170 g | 218 kcal |
| 1 serving (large) | 220 g | 282 kcal |
| 2 piece (double) | 300 g | 384 kcal |
Calculated from 128 calories per 100 g.
Pepper curd cheese sauté is a warm dish made by cooking peppers in a pan and folding in curd cheese. Onion, herbs, or spices may be added, but the combination of peppers and curd cheese is its defining feature.
Cook sliced peppers in a little oil until tender, then stir in the curd cheese and heat it briefly. Add salt and seasoning to taste, and take the pan off the heat before the cheese becomes dry or overly crumbly.
No. Pepper curd cheese sauté centers on curd cheese, while menemen is a Turkish egg dish cooked with tomatoes and peppers. Some versions add an egg to the sauté, but that is an optional variation, not what defines the dish.
Yes, cottage cheese can stand in for curd cheese in pepper curd cheese sauté. Drain it first if it is very wet, and expect a softer, sometimes creamier result than with a drier, crumbly curd cheese.
Mild green frying peppers work well in pepper curd cheese sauté because they soften quickly without overpowering the cheese. Add sweet red pepper for a sweeter flavor, or a little hot pepper if you want noticeable heat.
Yes, pepper curd cheese sauté can be served as a savory breakfast, especially with bread. It is also suitable for lunch or a light dinner, so you do not need to reserve it for a particular meal.
Serve pepper curd cheese sauté with crusty bread or flatbread to scoop up the cheese and peppers. A fresh salad or sliced vegetables make a good contrast, while olives fit naturally into a Turkish-style breakfast spread.
Yes, you can slice the peppers and crumble the curd cheese ahead, then cook the dish just before serving. For the freshest texture, avoid fully cooking it far in advance because reheating can make the cheese drier.
Store leftover pepper curd cheese sauté in a covered container in the refrigerator and eat it within 3 days. Reheat only the portion you plan to eat, using a pan over low heat so the curd cheese does not dry out.
Yes, pepper curd cheese sauté can be frozen, although the curd cheese may turn more crumbly and the peppers softer after thawing. Freeze it in airtight portions, thaw in the refrigerator, and reheat gently.
Vitamins
Vitamin C
36mg · 40% DV
B12
0.83µg · 35% DV
B2
0.32mg · 25% DV
Vitamin A
144µg · 16% DV
Minerals
Phosphorus
273mg · 39% DV
Calcium
222mg · 22% DV
Selenium
11µg · 20% DV
Sodium
428mg · 19% DV
Potassium ⭐
297mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 192 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Pepper curd cheese sauté is a simple Turkish home-style dish made by briefly cooking lor, a fresh, crumbly Turkish curd cheese, with peppers in a pan. The cheese is mild and soft, while the peppers bring a little sweetness and freshness; the exact flavour depends on the variety used.
In Turkey it is often served warm at breakfast, with bread and tea, though it also makes an easy light meal. It is notably protein-rich, with 12.4 g per 100 g. For a lighter plate, use just enough oil to cook the peppers and cheese, and serve with tomatoes, herbs or a crisp salad.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.65g
MONOUNSATURATED
3.15g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 7.9:1
Above the ideal 4:1 (7.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.