Air Fryer Stuffed Peppers

6 standard portions

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Ingredients

• 5-6 medium bell peppers (tops removed, seeds discarded (about 2 pounds / 900 g))
• 2 tablespoons extra‑virgin olive oil (divided)
• 1 pound lean ground beef (90/10)
• 1 medium yellow onion (diced)
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic (minced)
• 1 can diced tomatoes (undrained (14 ounces / 400 g))
• 1 cup cooked brown or white rice (prepared from about ⅓ cup (65 g) uncooked rice)
• ¼ cup grated Parmesan cheese (divided)
• 1 cup shredded low‑moisture mozzarella cheese (divided)
• Fresh basil leaves (torn, for garnish (optional))

Method

1. Preheat the air fryer to 350°F (180°C) for 5 minutes.
2. Slice the tops off the bell peppers. Remove seeds and membranes with a paring knife.
3. Brush the insides of the peppers with 1 tablespoon olive oil and stand them upright in the air fryer basket.
4. Air fry the peppers for 10 to 15 minutes until crisp tender. The cook time depends on how tender you want the peppers.
5. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat.
6. Add ground beef, diced onion, Italian seasoning, kosher salt, and ground black pepper. Cook, breaking up the meat, until the beef is no longer pink.
7. Stir in garlic and cook for 30 seconds.
8. Add diced tomatoes and simmer, stirring, for 5 minutes or until the mixture thickens.
9. Remove the skillet from the heat. Fold in the cooked rice, 2 tablespoons of Parmesan, and ½ cup of mozzarella until well combined. Taste and adjust seasoning.
10. Carefully spoon the hot filling into each bell pepper. Be careful, as the peppers will be hot.
11. Sprinkle the peppers with the remaining Parmesan and mozzarella.
12. Reduce the air fryer temperature to 300°F (150°C). Air fry for 2-3 minutes or until the cheese is melted and golden but not burnt.
13. Garnish with basil leaves and serve hot.