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🍽️ Stuffed Bell Peppers from the Air Fryer

712 kcal · 30 min · 4 servings

Ingredients

• Onions, red 1 pc.
• Garlic cloves 2 pc.
• Olive oil 3 tbsp
• Bell pepper, red 4 pc.
• Minced meat, mixed 500 g
• Eggs 2 pc.
• Salt pinch
• Pepper, black ground pinch
• Bell pepper, sweet 1 tsp
• Breadcrumbs 2 tbsp
• Long grain rice 200 g
• Parsley, fresh 10 g
• Tomatoes, pureed 500 g
• Tomato paste 1 tbsp

Instructions

1. 1. Halve the onion and peel it. Cut it into small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Heat two tablespoons of olive oil in a pot.
4. 4. Sauté the onion cubes and garlic over medium heat for about five minutes.
5. 5. Remove the onion-garlic mixture from the pot and set it aside.
6. 6. Wash the bell peppers thoroughly.
7. 7. Cut off the top part of the bell peppers to use as lids.
8. 8. Remove the inside of the bell peppers, including the seeds.
9. 9. Cut the removed pepper lids into small cubes.
10. 10. Take a large bowl.
11. 11. Add the minced meat to the bowl.
12. 12. Add half of the prepared onion-garlic mixture to the minced meat.
13. 13. Add the eggs.
14. 14. Season the mixture with salt and pepper.
15. 15. Add paprika powder.
16. 16. Add breadcrumbs.
17. 17. Knead all ingredients well together.
18. 18. Finally, taste the filling and adjust the spices.
19. 19. Fill the empty bell peppers with the minced meat mixture.
20. 20. Brush the stuffed bell peppers with one tablespoon of olive oil.
21. 21. Place the bell peppers in the basket of the air fryer.
22. 22. Make sure the filling level does not overflow the basket.
23. 23. Cook the bell peppers at 160 degrees Celsius for about 20 minutes.
24. 24. Put the rice in a pot.
25. 25. Cover the rice with about 400 milliliters of salted water.
26. 26. Bring the water with the rice to a boil.
27. 27. Reduce the heat to a low setting.
28. 28. Cover the pot.
29. 29. Let the rice cook for about 10 minutes.
30. 30. Keep the rice warm in the closed pot.
31. 31. Reheat the pot with the remaining onion-garlic mixture.
32. 32. Add the pepper cubes to the pot.
33. 33. Cook the pepper cubes over low to medium heat for about 10 minutes.
34. 34. Cover the pot while cooking.
35. 35. Wash the parsley.
36. 36. Pat the parsley dry.
37. 37. Pluck the parsley leaves from the stems.
38. 38. Chop the parsley leaves roughly.
39. 39. Add the pureed tomatoes to the pot with the sauce.
40. 40. Add the tomato paste to the pot.
41. 41. Stir the ingredients together.
42. 42. Bring the sauce to a boil.
43. 43. Season the sauce with salt, pepper, and paprika powder.
44. 44. Plate the stuffed bell peppers.
45. 45. Pour the sauce over the bell peppers.
46. 46. Serve the rice alongside.
47. 47. Sprinkle the dish with the chopped parsley.
48. 48. Enjoy your meal!

Nutrition per serving

• kcal: 712
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 58 g