Air fryer meatless stuffed peppers, a dish that combines taste and lightness. This revisited version of a Mediterranean classic unites simple and genuine ingredients, offering a culinary experience rich in authentic flavors without guilt.
Cooking with an air fryer allows for a crispy and golden cooking with very little oil, enhancing the natural taste of the ingredients. Stuffed peppers, thanks to the air fryer, become a lighter and more digestible dish, without giving up the traditional golden and irresistible texture.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn, All Seasons
Ingredients for Air Fryer Meatless Stuffed Peppers:
- 1 large bell pepper
- 1 medium egg (at room temperature)
- 4.6 oz provola cheese (regular or smoked)
- 3.5 oz stale bread
- 2 tbsps chopped parsley
- 2/3 cup warm milk
- to taste fine salt
- to taste black pepper
- to taste garlic powder
- to taste extra virgin olive oil
Tools for Air Fryer Meatless Stuffed Peppers:
- 1 Air Fryer
- 1 Bowl
- 1 Knife
- 1 Oil Sprayer
Steps for Preparing and Cooking Air Fryer Meatless Stuffed Peppers:
Wash the bell pepper thoroughly, dry it and cut it in half lengthwise, then with a small knife remove the filaments and seeds, pat the inside with paper towel to dry it well. We used only one pepper because we used a 4-liter fryer, if you have a larger fryer you can double or triple the ingredients.
Dice the stale bread into cubes.
Place it in a large bowl.
Add the warm milk and mix well to soften the bread, then let it rest for about ten minutes.
Dice the provola cheese into small cubes (depending on your preference, you can use regular or smoked provola cheese).
Squeeze the bread well from the milk and put it back in the bowl.
Add the medium egg at room temperature to the bread.
Add the regular or smoked provola cheese.
Now add all the other ingredients: chopped parsley, salt, pepper, and garlic (you can use it in powder form or use fresh garlic and crush a small part or not use it at all if you don’t like the taste).
Mix the ingredients well to have a homogeneous mixture.
Fill the peppers well, place them on the air fryer grid, without using parchment paper or the tray, spray a few puffs of extra virgin olive oil on the meat filling. Cook at 356°F for about twenty minutes, then lower the temperature to 320°F and cook for another 5/10 minutes, until they are nicely golden. If you want a nice golden crust, use the grill function for the last few minutes of cooking.
Let the peppers cool slightly before serving so that the filling sets.
here’s the final result:
FAQ
Can I add vegetables to the filling?
Of course, you can add grated zucchini or carrots, or alternatively, previously boiled spinach, well squeezed and finely chopped.
Is there a light version?
Yes, just substitute part of the bread with ricotta cheese for a softer and lighter consistency.
What other cheeses can I add?
In addition to provola, you can add grated pecorino or parmesan for a more intense flavor.
How can I flavor them more?
With a pinch of nutmeg or smoked paprika.
