Air Fryer Stuffed Peppers
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Bell peppers (halved)
- 2 Shallots (finely diced)
- 2 Garlic cloves (crushed)
- 125 g Ready cooked rice
- 60 g Spinach (chopped)
- 8 Cherry tomatoes (chopped)
- 2 tablespoons Sun-dried tomato pesto
- 20 g Feta (crumbled)
Method
- Slice 2 Bell peppers in half lengthways. Deseed and remove the membrane.
- Put the halved peppers. into your air fryer and cook at 200°C/400°F for 5 minutes.
- Meanwhile, heat a small amount of oil in a pan and add 2 Shallots and 2 Garlic cloves. Cook for 2 minutes.
- Add 125 g Ready cooked rice and the 60 g Spinach. Cook over a low heat for 2 minutes.
- Add 8 Cherry tomatoes and 2 tbsp Sun-dried tomato pesto. Mix well.
- Remove the part cooked pepper halves from the air fryer and divide the rice mixture between them. Top with 20 g Feta.
- Carefully place the stuffed peppers back into the air fryer. Cook on the Air Fry setting at 200°C/400°F for a further 5 minutes.