Anti Inflammatory Air Fryer Stuffed Peppers
Total time40 min
Prep time15 min
Cook time25 min
5.0(26)
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Learn more →Ingredients
4 servings
- 2 large bell peppers, halved lengthwise and seeded
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup cooked white rice
Chef's tipAlready-cooked brown rice swaps in 1:1 with no other changes to the recipe. - 1 tsp italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese
Chef's tipUse low-moisture mozzarella and shred before measuring.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the olive oil, then add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 6–7 minutes. Drain any excess fat.
- 2
Reduce the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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