Stuffed Bell Peppers Air Fryer Or Oven Baked Recipes

AIR FRYER STUFFED PEPPERS

Steps:

• Warm up a medium sized skillet with the ground beef and cook until well done.
• Drain the beef and return to the pan.
• Add in the olive oil, green onion, parsley, sage, and salt. Mix this well.
• Add in the cooked rice and marinara, mix well.
• Cut the top off of each pepper and clean the seeds out.
• Scoop the mixture into each of the peppers and place in the basket of the air fryer. (I did 4 the first round, 2 the second to make them fit.)
• Cook for 10 minutes at 355*, carefully open and add cheese.
• Cook for an additional 5 minutes or until peppers are slightly soft and cheese is melted.
• Serve.

STUFFED BELL PEPPERS (AIR FRYER OR OVEN BAKED RECIPE)

Steps:

• Set a large pot of water to boil on the stovetop. (We'll use this for the peppers in a bit.) Remove the tops and seeds from the peppers.
• The bell peppers should be able to stand on their own. Trim a little off the bottom off of each pepper if it won't stand on its own. (Be sure not to create a hole in the bottom of the peppers or the filling will leak out.)
• Cook the brown rice in water on the stovetop according to the package directions. It will take approximately 45 minutes. While the rice cooks, prepare the rest of the dish.
• Cut the onions to ½-inch (1.27 cm) dice. Mix the onions, garlic and olive oil. Spread them on an air fryer tray and air fry at 375°F (190°C) for 8 minutes. Use the top rack position if you have an air fryer oven. Set the cooked onions aside.
• Crumble the beef on a heated air fryer tray and cook at 375°F (190°C) for 4 minutes. (Use the top rack position again.) Next, crumble the beef a bit smaller and air fry one additional minute. Set the beef aside.
• When the large pot of water begins boiling, submerge the peppers in the water for three minutes. You may only be able to fit three peppers at a time in the pot, in which case you'll have to do this step in two batches. Remove the peppers from the water with tongs, and set them upright, with no water inside of them.
• In a large bowl, mix together the cooked rice, onions, chili powder, beef, pate, salsa, and half of the cheese.
• Stuff the beef and rice mixture tightly into the peppers with the back of a spoon. I was able to make all of the filling fit!
• To air fry: Air fry the peppers for 10 minutes at 350°F (177°C). (Use a rack in the middle of the air fryer oven.) Then top the peppers with the rest of the cheese, and air fry and additional 3-5 minutes.
• To oven bake: Cook the onions, garlic, and beef in a skillet on the stovetop. Parboil and stuff the peppers as described above. Bake the peppers in a baking dish in an oven preheated to 350°F (177°C) for 25 minutes. Remove from oven, top each with the remaining cheese, and bake an additional 5 minutes.
• Garnish with chopped cilantro and let cool a few minutes before enjoying.

AIR FRYER STUFFED PEPPERS

Steps:

• If you don't have rice that is already cooked, cook your rice first according to packaging directions.
• Wash the bell peppers and dry them. Then cut the tops off and remove the inner (known as the placenta) and the seeds.
• Finely chop the onion.
• Now, heat one teaspoon of oil in a large pan. Add the onions and sauté them on medium-high heat for around 5 minutes until translucent.
• Add the ground beef into the pan, break it up to avoid large chunks, and cook it until it's no longer pink.
• Turn down the heat to low and add the cooked rice, tomato sauce, fine herbs/Italian seasoning, salt, garlic powder, and black pepper. Stir everything until it is well mixed. Now turn off the stove.
• Preheat the air fryer to 360 degrees Fahrenheit.
• Stuff the bell peppers with the meat-rice filling using a spoon. Depending on the size of the bell peppers, you might not be able to use all of the filling (it tastes delicious on its own). Don't overstuff the bell peppers.
• When the air fryer is hot, add the stuffed peppers to the air fryer. Try standing them up, but if it doesn't work, they should be fine on their side if you stuffed them well enough.
• Cook the peppers for 9 (if you want them a touch firm) to 12 minutes (if you want them softer). Then sprinkle cheese on top and cook them for another 3-5 minutes or until they are done to your preference. It's best to stand them up for this part so that the cheese doesn't make a mess. Reminder: Every air fryer cooks differently. Also, the size of peppers can affect your cooking time - so your exact cook time can vary.
• When done, remove the cooked peppers from the air fryer (careful hot) and serve. You can sprinkle some chopped parsley on top if desired. Enjoy!

BAKED STUFFED BELL PEPPERS

Steps:

• Preheat your oven to 350°F.
• In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs and salt and freshly ground black pepper, to taste.
• Use your hands to mix ingredients well.
• Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.
• *At this point, if you are using this recipe for OAMC you can wrap your peppers in saranwrap, then place them in a zip-lock bag and store them in the freezer for later use.*.
• Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).
• Cover and allow to cook 90 minutes (Please note that I have only ever made 4 halves at one time - so the cooking time could be longer if making 6 or more at the same time.).
• After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point - please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
• Bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes.
• Serve along side freshly baked bread and a salad, enjoy!

BAKED STUFFED PEPPERS

Steps:

• Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
• Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
• Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
• Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.