Air Fryer Stuffed Peppers
Stuffed peppers are my favorite meal as they are an entire meal wrapped up in one little package. I started air frying my peppers because they cook quicker and have a delicious texture. I combined that with my taco ground beef filling for the best dinner or meal prep!
Equipment
Ingredients
- 4 bell peppers
- 4 cloves minced garlic
- ⅛ cup red onion diced
- 1 pound extra lean ground beef 96%
- ½ cup crushed tomatoes
- 2 tablespoons Taco Bell
- 1 cup cooked rice
- ⅓ cup shredded lite Mexican cheese
- ¼ teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- ½ teaspoon oregano
Instructions
- Preheat the air fryer to 360 degrees (375 degrees if you like the peppers toasty/softer). Cut the tops off of the pepper. Then, remove the seeds and the core.
- Cook the peppers in the air fryer for 10 to 14 minutes, depending on how soft you like your peppers. Try not to let the peppers touch as they need as much air flow as possible.
- Meanwhile, heat a large pan over medium high heat. Drizzle with oil or grease with cooking spray. Once heated, add the diced onion and cook for 2-3 minutes, until softening. Add the minced garlic and cook for another minute, until fragrant.
- Add the ground beef and start breaking it up. Sprinkle on the seasonings and continue to breakup while cooking. Continue to break up and mix in the seasonings until the beef is fully cooked.
- Once cooked, add in the sauce, tomatoes and cooked rice. Then, toss everything together and bring to a slight simmer. Simmer for 3 minutes.
- Once the peppers are almost done, stuff the meat mixture into each pepper. Top with shredded cheese and air fryer for another 3 minutes, until the cheese is melted.
Nutrition
Serving: 1 pepperCalories: 275kcalCarbohydrates: 21gProtein: 29gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 76mgSodium: 308mgPotassium: 675mgFiber: 3gSugar: 4gVitamin A: 3028IUVitamin C: 117mgCalcium: 150mgIron: 4mg
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!