Stuffed Bell Peppers in Air Fryer is the homemade recipe my mom always made, but today thanks to this new appliance that is essentially a mini oven that doesn’t heat the environment and cooks in less time, we make them in a few minutes.
My mom always made them by eye, as was and still is common in many kitchens; I used to make them this way too.
But today, with the blog and the awareness that having measurements is better, I did my homework and this is the result!
Also, since it’s hot and we don’t feel like turning on the oven, if we have the opportunity, we cook them in 15′ with the air fryer, otherwise it takes about half an hour in the oven.
If you like bell peppers and especially rustic and homemade recipes, don’t miss this tasty recipe.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 269.72 (Kcal)
- Carbohydrates 37.14 (g) of which sugars 10.40 (g)
- Proteins 13.52 (g)
- Fat 7.12 (g) of which saturated 3.67 (g)of which unsaturated 2.55 (g)
- Fibers 6.10 (g)
- Sodium 311.79 (mg)
Indicative values for a portion of 265 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 bell peppers
- 1 egg (medium)
- 3.5 oz (100g) stale bread (crumb)
- capers (in vinegar or salt-packed)
- 2 anchovies (in oil)
- to taste chopped parsley
- 1.75 oz (50g) Parmigiano Reggiano DOP
- fine salt
- breadcrumbs (optional)
Preparation
– Soak the bread in a basin with some water to soften it.
– Wash the bell peppers, dry them, and cut them horizontally to create little boats; remove the white threads and seeds attached to the stem, being careful not to pierce the pepper.
– Dice the cut tops.
– Combine in a bowl the pepper cubes, chopped parsley, olives, capers, and anchovies cut into small pieces. Add the Parmesan, leaving one tablespoon aside for gratinating.
– Add the squeezed bread, the egg, and adjust the salt (not too much because of the salty anchovies and Parmesan). Mix well and if necessary, add a little breadcrumbs.
– Fill the peppers with the mixture and sprinkle with the reserved Parmesan and, if desired, a little breadcrumbs (optional).
– Place the peppers in the air fryer basket lined with suitable parchment paper (if you don’t have it, it’s not a problem); spray with a little oil and cook for about 15′ at 374°F (190°C).
They should form a crust, so if necessary plan for a few extra minutes.
Notes:
– In the oven: cook in a ventilated oven at 356°F (180°C) for about 40′ (depending on the oven) or until they acquire a nice golden color.
– If desired, you can also add a clove of minced garlic along with the other ingredients.
