Stuffed peppers are a classic family meal—and they're fun to eat, too. Instead of roasting the sweet peppers in the oven, use an air fryer to get them crisp-tender but not soggy.
Ingredients:
3 medium red bell peppers
1 tablespoon olive oil
12 ounces ground turkey
½ cup cooked brown rice
¼ cup panko breadcrumbs
¾ cup low-sodium marinara sauce
3 tablespoons finely chopped flat-leaf parsley
¼ teaspoon ground pepper
¼ cup grated parmesan cheese (1 oz.)
¼ cup shredded part-skim mozzarella cheese (1 oz.)
Directions:
Coat the basket of an air fryer with cooking spray. Cut tops off peppers and reserve. Seed the peppers and set aside.
Heat oil in a large skillet over medium-high heat. Add turkey; cook, stirring occasionally, until browned, about 4 minutes. Stir in rice and panko; cook, stirring occasionally, until warmed through, about 1 minute. Remove from heat and stir in marinara, parsley, pepper and Parmesan. Divide the mixture evenly among the prepared peppers.
Place the peppers in the prepared air-fryer basket. Nestle the pepper tops in the bottom of the basket. Cook at 350°F until the peppers are tender, about 8 minutes. Top with mozzarella; cook until the cheese is melted, about 2 minutes more.
