Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Diabetic Friendly Air Fryer Stuffed Peppers

Prep
15 min
Cook
15 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 medium bell peppers — halved lengthwise, seeds and membranes removed
  • 1 tablespoon olive oil — for brushing peppers
  • 1/4 teaspoon kosher salt — to season pepper halves
  • 1 tablespoon olive oil — for skillet
  • 1 pound lean ground beef — 90–93% lean; ground turkey works too
  • 1 cup yellow onion — finely chopped
  • 3 cloves garlic — minced
  • 2 cups cauliflower rice — fresh or thawed frozen; squeeze out excess moisture
  • 1/2 cup no sugar added tomato sauce — thick style
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes — optional, to taste
  • 3/4 cup shredded cheese — Monterey Jack, mozzarella, or Mexican blend
  • 2 tablespoons fresh parsley or cilantro — chopped
  • 2 tablespoons cream cheese or ricotta — optional, stirred into warm filling for richness

Instructions

  1. Preheat the air fryer to 375°F (190°C) while you prep the peppers.
  2. Halve the bell peppers lengthwise, remove seeds and membranes, brush cut sides with olive oil, and season lightly with salt.
  3. Air fry the empty pepper halves cut-side up for 4–5 minutes until slightly softened; set aside.
  4. Heat olive oil in a skillet over medium heat. Add onion and cook until translucent and lightly sweet, 3–4 minutes. Stir in garlic for 30 seconds.
  5. Add ground beef, breaking it into crumbles. Cook until mostly browned, then season with salt, black pepper, smoked paprika, and oregano. Drain excess fat if needed.
  6. Fold in cauliflower rice and cook 2–3 minutes until steamy and tender, letting excess moisture cook off.
  7. Stir in the tomato sauce just to moisten and bind. Add red pepper flakes if using. Taste and adjust seasoning.
  8. For extra creaminess without added carbs, stir in cream cheese or ricotta until just melted.
  9. Spoon the filling into the par-cooked pepper halves, gently packing so each bite has a bit of everything.
  10. Sprinkle a light, even layer of shredded cheese over each stuffed pepper.
  11. Return stuffed peppers to the air fryer basket without overcrowding. Cook at 375°F for 8–10 minutes until cheese is bubbly and lightly golden and peppers are tender.
  12. Let peppers rest 3–5 minutes to set, then garnish with chopped parsley or cilantro and serve.

Notes

Cool to room temperature, then refrigerate in an airtight container up to 4 days. Reheat in the air fryer at 350°F for 4–6 minutes, or microwave in 45-second bursts. To freeze, wrap each pepper in foil and place in a freezer bag for up to 2 months; thaw overnight and reheat. Avoid excess moisture by squeezing cauliflower rice and draining fat after browning beef.

Source: https://simplersavory.com/diabetic-friendly-air-fryer-stuffed-peppers/