Stuffed Peppers
Tasti-Crisp™ Air Fryer 2.6Qt.
$49.99
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Ingredients
6 medium sweet red peppers
1 pound lean ground beef
1 tablespoon olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, finely chopped
13 cups finely chopped green pepper
2 cups coarsely chopped fresh spinach
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
8 ounces canned tomato sauce
½ cup shredded part-skim mozzarella cheese
¼ teaspoon salt
3 slices reduced-fat provolone cheese, halved
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Instructions
Cut tops off of red peppers and remove seeds. Discard tops and seeds.
On the stovetop in a large stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes. Drain and rinse in cold water. Set aside.
In a large skillet, brown beef over medium heat using a spatula to break into crumbles, 6-8 minutes. Drain drippings away and transfer meat to bowl. Set aside.
In same pan, heat oil over medium heat and add zucchini, yellow squash, onion, and green pepper. Sauté until tender, 4-5 minutes. Add spinach and garlic and cook until wilted, about 1 minute, stirring to incorporate. Stir in cooked beef, rice, tomato sauce, mozzarella cheese. and salt.
Place 3 red peppers onto the Baking Pan, cooking in increments. Fill peppers with meat mixture. Slide into the Air Fryer Oven at Position 2 and cook 350°F until peppers are tender, about 35-40 minutes. Repeat with remaining peppers.
When all batches have cooked, top each one with provolone cheese and cook in the Air Fryer Oven again, about 5-7 additional minutes until cheese is melted.
Serve and enjoy this easy-make dinner, stuffed with flavor and bell-issimo in every bite!
