Description
Easy to prepare and filled with savory goodness, these Air Fryer Stuffed Peppers are a delightful way to enjoy the fall season.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or rice
- 1 lb ground beef or turkey (or plant-based substitute)
- 1 can diced tomatoes (14.5 oz), drained
- 1 cup black beans, rinsed and drained (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside with olive oil and season with salt and pepper.
- Add a drizzle of olive oil to a large skillet over medium heat. Sauté the chopped onions and minced garlic until fragrant.
- Incorporate the ground meat (or plant-based substitute) to the skillet, cooking until browned. Drain any excess fat.
- Mix in the cooked quinoa or rice, drained diced tomatoes, black beans (if using), chili powder, cumin, and salt and pepper. Stir until well combined and heated through.
- Spoon the filling into each pepper, packing it tightly. If using cheese, sprinkle some inside the peppers before adding more on top.
- Preheat your air fryer to 350°F (175°C). Arrange the stuffed peppers in the air fryer basket, ensuring not to overcrowd.
- Cook for 12-15 minutes, or until the peppers are tender and the filling is warmed through. If adding extra cheese on top, cook for an additional 2-3 minutes until melted.
- Garnish with fresh cilantro or parsley and serve warm.
Notes
Choose firm, glossy bell peppers for the best results. Pre-cook the filling for even cooking and don’t overcrowd the air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American