Bell peppers, nature’s ideal gift, are abundant in vitamins and minerals, providing a significant health boost. Additionally, their impeccable shape and size make them perfect vessels for stuffing with a variety of nutritious ingredients, leading to delicious meals. When cooked in an air fryer, these peppers become incredibly tender while maintaining their vibrant colour and flavour. The combination of earthy mushrooms, the slight bitterness of cavolo nero, and the hearty texture of rice creates a stuffing that’s both wholesome and satisfying. This air fried stuffed peppers recipe makes a tasty vegetarian lunch. The aromas of paprika and olive oil, mingling with the fresh scent of cavolo nero and peppers, will fill your kitchen and whet your appetite even before the dish is ready. As you bite into the stuffed pepper, the juicy, slightly charred exterior gives way to a deliciously seasoned filling, making each mouthful a delight.
Essential kit
You will need: an air fryer and mixing bowl.
Ingredients
Red Pepper
Mushrooms
1 teaspoon of paprika
Olive oil
1 cavolo nero
1/2 pack of microwave rice
To serve:
Spring Onions
Pesto
Method
I sliced my pepper, deseeded and washed, trying as best as I could to keep the stalk! I sprayed with fry light and set aside. I peeled my mushrooms kept them whole, and popped them in a bowl with a teaspoon of paprika and a dash of olive oil, gave them a stir and popped them in the air fryer for 5 minutes on 180c shaking once. I sliced one leaf of my cavolo nero and added it to half a bag of microwave rice (cheating I know) using the same bowl the mushrooms were marinated in so the rice could soak up the oil and paprika. Remove the mushroom from the air fryer and slice them in half, mix with the rice mix and pop the mix into the peppers. Spray the top with fry light and pop the peppers into the air fryer for around 10 to 15 minutes on 140c, checking on them to make sure they don’t burn. The result is a beautifully cooked stuffed pepper, with a slightly crisp exterior and a warm, savoury filling. The sweetness of the red pepper pairs perfectly with the earthy mushrooms and the hearty rice. The cavolo nero adds a slight bitterness that balances the dish, while the paprika provides a gentle heat that lingers on the palate.
I served my air fried stuffed peppers with fresh carvolo nero and spring onions and a little dollop of homemade pesto sauce. A little dollop of homemade pesto sauce on the side brought everything together with its bright, herbaceous flavour. Grab your peppers and get stuck into a delicious meal.
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