Keto Pan-Fried Bell Pepper Salad

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

Keto Pan-Fried Bell Pepper Salad

This low carb side is packed with healthy fats and flavors of the Mediterranean. Our warm Keto salad is prepared with sliced fresh bell peppers, onion, tangy feta cheese, salty kalamata olives, crunchy slivered almonds, and fresh parsley. The salad is then simply dressed with lemon juice and a little olive oil to serve. Perfect to accompany Mediterranean inspired Keto mains.

Are Bell Peppers Keto?

Bell peppers can be enjoyed in moderation as part of a healthy and balanced Keto diet. Bell peppers do sit at the higher end of the carb table for Keto-friendly vegetables, so you may wish to vary your serving size according to your own daily carb allowance. We have suggested that this recipe provides 4 side servings, but please feel free to adjust as needed for your macros. A great way to offset any higher carb vegetables is to ensure they are accompanied by a generous serving of Keto-friendly fats. We have added feta, olive oil, and olives to provide our peppers with flavorsome fats.

Serving Suggestions

This tasty low carb side would make a delicious accompaniment to a Mediterranean inspired main. Perfect served with grilled fish, pork or chicken. This would also make a nice addition to the Keto BBQ table and would work well paired with some cauliflower rice and pork chops. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

  • Net Carbs

    4.1 g

  • Fiber

    1 g

  • Total Carbs

    5.1 g

  • Protein

    2 g

  • Fats

    13.6 g

146 cals

Keto Pan-Fried Bell Pepper Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Pitted Greek Kalamata Olives

    Pitted Greek Kalamata Olives

    10 olives

  • Extra virgin olive oil

    Extra virgin olive oil

    2.5 tablespoon

  • Feta cheese

    Feta cheese

    2 tablespoon

  • Almonds, raw

    Almonds, raw

    1 tablespoon, slivered

  • Parsley

    Parsley

    1 tablespoon

  • Lemon juice

    Lemon juice

    0.5 tablespoon

  • Red pepper

    Red pepper

    0.5 medium - 2 1/2" diameter x 2 3/4"

  • Yellow pepper

    Yellow pepper

    0.5 medium - 2 1/2" diameter x 2 3/4"

  • Yellow pepper

    Yellow pepper

    0.5 medium - 2 1/2" diameter x 2 3/4"

  • White onion

    White onion

    0.5 small

  • Salt, sea salt

    Salt, sea salt

    0.25 teaspoon

  • Black pepper

    Black pepper

    0.13 teaspoon

Recipe Steps

steps 3

25 min

  • Step 1

    Thinly slice the bell peppers into strips, discarding the seeds. Thinly slice the onion. Heat 2 tablespoons of olive oil in a skillet over a medium heat. Add the peppers and onion. Season with salt and pepper and pan fry gently for 10 minutes to soften, stirring regularly.
    Step 1
  • Step 2

    Transfer the warm peppers to a serving dish. Crumble over the feta cheese. Slice the olives in half and arrange over the salad.
    Step 2
  • Step 3

    Drizzle over the remaining olive oil and lemon juice. Scatter over chopped fresh parsley and the slivered almonds. Toss the salad to gently to combine and serve.
    Step 3