Ingredients
Scale
- 4 large bell peppers (any color, tops removed and seeded)
- 1 lb lean ground beef
- 1.5 cups cooked white or brown rice
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup marinara sauce or tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- Fresh parsley for garnish (optional)
Instructions
- Wash the bell peppers thoroughly. Slice off the very tops and discard the stems. Use a spoon to scrape out the seeds and the white membranes from the inside. If the peppers don’t stand upright, slice a tiny bit off the bottom to create a flat surface, but be careful not to cut a hole in the base.
- In a large skillet over medium-high heat, cook the ground beef and diced onions until the beef is fully browned and the onions are translucent. Drain any excess grease. Stir in the minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Remove from heat and stir in the cooked rice and the tomato sauce until everything is well combined.
- Spoon the beef and rice mixture into each bell pepper, pressing down gently to pack the filling. Fill them all the way to the top. Do not add the cheese yet; we want the filling to heat through and the pepper to soften first.
- Preheat your air fryer to 360°F (182°C). Place the stuffed peppers into the air fryer basket. Ensure they are not touching too closely to allow air to circulate. Cook for 15 minutes. The peppers should become tender and slightly charred on the edges.
- Carefully open the air fryer and sprinkle the shredded cheese over the top of each pepper. Air fry for an additional 2 to 3 minutes, or until the cheese is melted and bubbly. Use tongs to carefully remove the peppers. Garnish with fresh parsley and serve immediately.
- Cook Time: 35 minutes