Roasted red pepper and haloumi "schnitzels"

Schnitzels (usually made from chicken) are basically a national food in Israel. Vegetarian versions are usually made from soy or tofu, but this veggie version is quite delicious (if a little luxurious).

This doesn't really have an organized recipe with quantities, so I'll just give instructions. 

Roasted Pepper and Haloumi "Schnizels" 

Take 1-2 bell peppers per diner. Cut around the stem in order to remove the stem and most of the seeds without destroying the shape of the pepper.  Place the peppers on a baking tin and bake in a hot oven (400 F/180-190 C) for about 30 minutes, or until the peppers are beginning to blacken and look ready to peel.  Remove the peppers from the oven, wrap in a plastic bag or in foil and allow them to cool. When they are cool, peel each pepper, trying to keep the peppers themselves intact.

Take a block of halloumi cheese (you can also use a different kind of melty cheese) and slice it into thin slices (about 1 cm/ half an inch thick), that are just long enough to fit in the peppers. Fill each pepper with one slice of cheese. 

In a shallow wide bowl crack 1-2 eggs and whisk them with a bit of salt and pepper. Pile a large pile of breadcrumbs (I used seasoned ones) on a plate. Dip each filled pepper in the egg and then coat in the bread crumbs. 

Heat oil for deep frying in a large skillet. When the oil is hot, place the "schnitzels" (in batches, if you are making a large quantity) in the oil, and fry for about 2 minutes on each side. Monitor how quickly they are browning. You don't want the breadcrumbs to burn, so if they begin to brown very quickly, lower the heat a little. 

Fry all the schnitzels and serve hot.