Description
These air fryer stuffed peppers are packed with lentils, rice, vegetables, and melted cheese for a hearty and flavorful meal. They cook quickly in the air fryer and make a satisfying vegetarian dinner.
Ingredients
- 4 medium bell peppers, any colour
- 1 can (425 g) lentils, rinsed and drained
- 1 tbsp Italian seasoning
- Red pepper flakes, to taste (optional)
- 1 cup cooked rice
- 1 cup tomato sauce
- 1 cup corn kernels
- 1/2 cup tomatoes, chopped
- 1/2 cup zucchini, diced
- 1/2 cup cheese, plus extra for topping
- 1 handful spinach, chopped
Instructions
- Preheat the air fryer to 400°F.
- Rinse the bell peppers and carefully slice off the tops. Remove the seeds and membranes.
- In a medium skillet, combine the lentils, cooked rice, Italian seasoning, red pepper flakes, tomato sauce, corn, chopped tomatoes, and diced zucchini. Cook covered for 8 to 10 minutes, stirring occasionally, until heated through and the zucchini is tender.
- Add the cheese and chopped spinach to the skillet and cook for about 3 minutes, until the cheese is melted and the spinach has wilted.
- Place the peppers upright in the air fryer basket and fill each pepper with the lentil mixture. Sprinkle additional cheese on top.
- Air fry for 10 to 15 minutes, or until the peppers are tender and the cheese is browned.
- Serve warm with sour cream, salsa, and a side salad if desired.
Notes
- Any color bell peppers work well in this recipe.
- Extra filling can be served on the side or saved for leftovers.
- For oven instructions, bake stuffed peppers at 400°F for about 30 to 35 minutes.
- Use dairy-free cheese for a vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fry
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 11 g
- Protein: 16 g
- Cholesterol: 18 mg
