Stuffed peppers with zucchini and cheese, a very tasty vegetarian recipe, simple to make. The stuffed peppers are a vegetarian main course rich in flavor with vibrant colors, and once cooked, they can be enjoyed either hot or cold. They can be cooked in an air fryer without turning on the oven, especially when it’s very hot, and we don’t feel like turning on either the oven or the stove. So gather all the ingredients and give them a try, I’m sure they’ll win you over from the first bite. Let’s see what we need to make stuffed peppers with zucchini and cheese.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
STUFFED PEPPERS WITH ZUCCHINI AND CHEESE SIMPLE QUICK AND TASTY VEGETARIAN RECIPE COOKED IN AIR FRYER
- 5 bull's horn peppers (but regular ones are also fine)
- 2 zucchini
- 7 oz cherry tomatoes
- 2 oz breadcrumbs
- spices to taste
- salt
- 1 package spreadable cheese (like philadelphia)
- basil
Steps
LET’S PREPARE THE STUFFED PEPPERS VEGETARIAN VERSION COOKED IN AIR FRYER
To make stuffed peppers, first, cut the peppers in half without removing the stem but remove the seeds, wash them and place them on a baking tray, I used the air fryer, season with salt and a drizzle of oil. Now grate the zucchini, mix in the rest of the ingredients, keeping some spreadable cheese and basil aside, mix everything and then fill the peppers with it, add more oil, salt, and basil, sprinkle with breadcrumbs and finally add some dollops of spreadable cheese. If using the air fryer, 400 Fahrenheit degrees for 15 to 20 minutes, in the oven for about 375 Fahrenheit degrees for 30 minutes but check the cooking. Take them out and enjoy or let them cool and then enjoy.
