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 cup marinara sauce or tomato sauce
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 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
- Slice the tops off the bell peppers and remove the seeds and white membranes from the inside. If the peppers don’t stand upright, slice a tiny bit off the bottom to level them, but be careful not to cut a hole in the base. Lightly spray the outsides of the peppers with olive oil spray.
- In a large mixing bowl, combine the ground beef, cooked rice, onion, minced garlic, Italian seasoning, smoked paprika, salt, pepper, and half of the tomato sauce. Mix everything together thoroughly until the spices and sauce are evenly distributed through the beef and rice.
- Divide the beef and rice mixture evenly among the four peppers, packing it down gently. Top each pepper with the remaining tomato sauce. Place the stuffed peppers into the air fryer basket. Cook at 360°F (180°C) for 15 to 18 minutes. The peppers should be tender and the beef filling should be cooked through.
- Once the initial cooking time is up, sprinkle the shredded cheese over the top of each pepper. Air fry for an additional 2 to 3 minutes until the cheese is melted, bubbly, and slightly golden. Carefully remove the peppers with tongs or a spatula.
- Transfer the peppers to a serving platter or individual plates. Garnish with fresh chopped parsley if desired. Serve immediately while hot and juicy.
- Cook Time: 35 minutes