Air fryer stuffed bell peppers with beef, rice and cheese
Preppy Kitchen · ♥ 4K likes · 111.4K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¼ cup Colby Jack cheese
- 200 g diced onion
Grate about a cup and a quarter of Colby Jack and set aside.
Dice the onion: vertical slices that stop short of the root, rotate, then cut across.
- 4 whole bell peppers
Slice a thin sliver off the bottom of any pepper that will not stand upright, cut the tops off and scoop out the seeds and pith.
Garlic
Put the four peppers into a preheated air fryer at 380F for 10 minutes until soft.
Pre-cooking peppers in the air fryer
- 1 tbsp olive oil
Heat 1 tablespoon olive oil in a large skillet over medium-high until it shimmers, add the onions and cook about 5 minutes, stirring occasionally, until soft.
- 2 tbsp water
Add a couple tablespoons of water if the onions threaten to burn; the steam softens them and deglazes the pan.
- 1 lb ground beef
Tip the pepper juice out of the cooked peppers and set them aside.
Browning and seasoning the beef
- 1 tsp Italian seasoning
Add the ground beef to the onions, break it up, press in the garlic and add the Italian seasoning.
- ¾ tsp salt
- ¼ tsp cracked black pepper
- ¼ tsp pepper flakes
Cook on medium-high about 4 minutes, stirring frequently, until browned and cooked through; season with salt, black pepper and pepper flakes.
- 50 oz diced tomatoes
- 8 oz tomato sauce
Add the diced tomatoes and the tomato sauce, bring to a boil and stir occasionally about 5 minutes until thickened enough that a spoon leaves the pan bottom bare.
- 2 cup cooked rice
- 1 cup shredded Colby Jack
Off the heat, let it cool a minute, then stir in the cooked rice and fold in a cup of the shredded cheese.
Fill each pepper almost to the top, about a cup each, tapping to settle the filling.
Stuffing, topping and melting