Air Fryer Stuffed Peppers with Chicken

Air Fryer Stuffed Peppers with Chicken

Using your air fryer to cook dinner is one of the easiest ways to whip up a delicious dish in a fraction of the time it would take in the oven. That’s why I love adapting popular dishes to be cooked in the air fryer! And you’re going to love this easy air fryer stuffed peppers recipe. On top of it being filled with delicious ingredients, this simple dinner recipe is an easy way to prepare a delicious and healthy meal for your family in under 30 minutes.

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Course: Main Course

Cuisine: Air Fryer, American

Keyword: Air Fryer Stuffed Peppers

Prep Time: 10

Cook Time: 8

Servings:

Calories: 320kcal

Ingredients

1 teaspoon olive oil
1 onion chopped
3 garlic cloves finely chopped
2 chicken breasts, boneless and skinless cut into small pieces
2 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon black pepper powder
1 teaspoon salt
½ cup tomato puree
1 cup cooked rice
1 teaspoon lime juice
4 green bell peppers
cilantro finely chopped
1 cup shredded mozzarella

Instructions

Heat a large sauté pan over medium-high heat and add oil. Add onions and sauté them until soft and translucent.
Next, add the chopped garlic and cook for a few seconds until the garlic turns light brown.
Add in chicken and cook until chicken turns color from pink to white.
Add chili powder, cumin powder, tomato puree, salt, and black pepper and cook for 7 -8 minutes on medium-low heat until the chicken is cooked.
Add rice and lime juice to the pan, mix everything and let it cook for 2 minutes. Add chopped cilantro and turn off the heat.
Cut the bell peppers in half vertically and remove all the seeds and membrane.
Spoon the chicken and rice mixture into the cut bell peppers and fill them to the top.
Preheat the air fryer for 5 minutes at 350- degrees F / 180-degrees C. Brush the basket or rack odf your air fryer with little olive oil or spray with cooking spray.
Place the stuffed bell peppers in the air fryer, being careful not to overcrowd (they may need to be cooked in batches). Cook for 5 minutes. Top the bell peppers with 1 tablespoon of shredded mozzarella and cook for another 3 minutes or until the cheese is melted and turns golden brown. Repeat with the other stuffed bell peppers.
Serve hot with sour cream or sauce/dip of your choice.

Notes

You can store the chicken and rice stuffed bell peppers in an airtight container for 4 days in the refrigerator and around 3 months in the freezer (just don’t add the cheese if freezing; add it while reheating).
Leave the stems on the peppers while cutting to make them look pretty.
If you’re using small bell peppers then cut off the tops instead.

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