Whole 30 Air Fryer Stuffed Peppers

Total time40 min

Prep time15 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 large bell peppers, halved lengthwise and seeded
Green Bell Peppers Orange Bell Pepper Yellow Bell Pepper Fresh Red Bell Pepper Organic Bell Pepper
See all
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 tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
1 tsp italian seasoning
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 cup shredded mozzarella cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!