You’ll stuff four 6-oz bell peppers with a zesty filling of 1 lb ground turkey, 1 cup cooked rice, 1 cup shredded cheddar, 1/2 cup salsa, 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp oregano. You brown the meat, mix in rice and seasonings, then air-fry at 375°F for 12–14 minutes until peppers are tender. Keep going to finish the toppings.
Ingredients
Ingredients: you’ll need 4 large bell peppers (about 1.5–2 lb/700–900 g total), 1 lb (450 g) ground beef (or turkey), 1 cup (200 g) cooked long-grain rice, 1 cup (120 g) shredded cheddar (or Monterey Jack), 1 small yellow onion finely diced, 2 cloves garlic minced, 1 cup (240 ml) crushed tomatoes, 2 tbsp tomato paste, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil, and fresh parsley for garnish. Balance textures with rice and cheese, then adapt using protein options like turkey or black beans. For innovative finish, choose healthy toppings such as avocado salsa or Greek yogurt crema to add acid, creaminess, and heat. Measure, taste, and refine.
Equipment & Prep
Before you start, preheat your air fryer to 360°F (182°C) — you’ll want a 5–6 qt (4.7–5.7 L) model or a basket/shelf at least 9 in (23 cm) across to hold four large peppers upright.
Gather a sharp chef’s knife, a small serrated paring knife, a 1/2 tsp digital scale or measuring spoons, a medium bowl, and a silicone brush.
Trim tops of bell peppers, remove seeds and membranes cleanly, and pat dry with paper towels; reserve tops for lids if desired.
For filling prep, measure 1 cup cooked rice, 1 cup shredded cheese, 1/2 cup corn, and 3/4 cup seasoned protein separately so flavors stay distinct.
Line the air fryer basket with perforated parchment to ease cleanup and guarantee crisping and serve innovatively.
Step-by-Step Cooking Instructions
Toss 1 cup cooked rice, 3/4 cup seasoned protein, 1/2 cup corn and 1/2 cup shredded cheese in a medium bowl; add 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp smoked paprika (or to taste) and fold gently so the mixture stays slightly loose.
Preheat your air fryer to 360°F (182°C). Halve and core four bell peppers; brush interiors with 1 tsp olive oil. Pack each pepper loosely with filling, leaving 1/4-inch headspace. Arrange peppers upright in basket; cook 12–14 minutes until peppers are tender and filling reaches 165°F.
Sprinkle 2 tbsp chopped cilantro and 1/4 cup cheese in last 2 minutes. Use healthy alternatives like cauliflower rice to reduce carbs. These precise cooking techniques deliver bright, smoky flavors and consistent doneness.
Variations and Customizations
Try three simple swaps to customize flavor and nutrition: replace 1 cup cooked rice with 1 cup cauliflower rice (keeps texture, cuts carbs), use 3/4 cup shredded rotisserie chicken, crumbled firm tofu, or 3/4 cup cooked chorizo to shift the protein profile, and swap 1/2 cup corn for 1/2 cup black beans for earthiness and fiber.
You’ll adjust spice levels with 1/2 teaspoon cayenne, 1 teaspoon smoked paprika, or a squeeze of lime to brighten.
For protein options, try 3/4 cup ground turkey or 3/4 cup cooked lentils for vegetarian heft easily.
Veggie swaps include 1/2 cup diced zucchini or 1/2 cup chopped mushrooms.
Finish with topping choices: 2 tablespoons sour cream, 2 tablespoons chopped cilantro, or 2 tablespoons crumbled queso fresco for boldness.
Serving, Storage, and Reheating Tips
After experimenting with flavor swaps, plate one stuffed pepper per person, top with 2 tablespoons sour cream, 2 tablespoons chopped cilantro (or 2 tablespoons crumbled queso fresco), and squeeze 1/2 lime for brightness.
For serving suggestions, offer a crisp side: 1 cup shredded romaine per plate, 1/2 cup charred corn, and 1 tablespoon pickled jalapeño slices to cut richness.
If you want a bowl option, remove pepper, layer 3/4 cup warmed rice, place filling, and garnish.
For storage techniques, cool peppers 30 minutes, then refrigerate in an airtight container up to 4 days or freeze flat in a sealed bag up to 3 months.
Reheat at 350°F for 12–15 minutes from chilled or 20–25 minutes from frozen, covered to retain moisture and serve immediately.
Conclusion
You’ll love these Air Fryer Southwest Stuffed Bell Peppers—serve immediately, 1 pepper per person, topped with 2 tbsp sour cream, 1 tbsp chopped cilantro, and a squeeze of 1/2 lime for bright acidity. If reheating, cover and air-fry at 350°F (175°C) for 4–5 minutes. For milder heat, use 1/4 tsp cumin and omit jalapeño; for extra smoky depth, add 1/2 tsp smoked paprika. Enjoy the cheesy, spicy, tangy balance and serve with warm tortillas today.
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