Air Fryer Recipe
Crispy Stuffed Peppers with Quinoa and Veg
Stuffed peppers shine when their edges wrinkle and the filling remains spoonable, with a crisp top rather than dry. An air fryer is ideal for this dish, as its fast convection removes moisture from the pepper skins and breadcrumb topping while keeping the filling warm without stewing the vegetables.
Ingredients
- 4 medium bell peppers, halved lengthways and deseeded
- 100g quinoa, rinsed, or 300g cooked quinoa
- 1 tbsp olive oil, plus 1 tsp for the pepper shells
- 1 small red onion, finely diced
- 1 courgette, diced into 1cm pieces
- 100g chestnut mushrooms, finely chopped
- 120g cherry tomatoes, quartered, or 2 tbsp tomato purée plus 2 tbsp water
- 1 garlic clove, finely grated or crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp fine sea salt, plus extra for the pepper shells
- Freshly ground black pepper
- 1 tbsp lemon juice or red wine vinegar
- 40g mature Cheddar, grated, or feta crumbled over the top
- 25g panko breadcrumbs
- 2 tbsp chopped fresh parsley or coriander
- Optional: ½ tsp chilli flakes, 2 tbsp toasted pumpkin seeds, or 100g drained chickpeas
Method
- Cook the quinoa if starting from dry: put 100g rinsed quinoa in a small pan with 220ml water and a pinch of salt, bring to a simmer, cover and cook for 12–14 minutes until the water is absorbed. Rest off the heat for 5 minutes, then fluff with a fork.
- Halve the peppers lengthways through the stalk if possible, then remove the seeds and white membrane while keeping the shells intact. Rub the cut sides and skins with 1 tsp olive oil and season lightly with salt.
- Preheat the air fryer to 180°C for 3 minutes if your model recommends preheating. Place the empty pepper halves cut-side up in the basket and cook for 5 minutes.
- Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium-high heat. Add the onion, courgette and mushrooms with a pinch of salt, then cook for 6–8 minutes until the mushroom liquid has evaporated and the courgette edges look slightly glossy and browned.
- Add the garlic, smoked paprika, cumin and oregano to the pan and stir for 30 seconds. Add the cherry tomatoes and cook for 2–3 minutes until they collapse into a thick, jammy coating.
- Take the pan off the heat. Stir in the cooked quinoa, lemon juice or vinegar, chopped herbs, half the cheese and any optional chickpeas or pumpkin seeds.
- Remove the par-cooked pepper halves from the basket with tongs. Spoon in the quinoa mixture, pressing gently into the corners but not compacting it into a hard mound.
- Mix the remaining cheese with the panko breadcrumbs and a few drops of olive oil if the breadcrumbs feel very dry. Scatter over the stuffed peppers, aiming for an even, thin layer.
- Return the peppers to the basket in a single layer. Air fry at 180°C for 10–12 minutes, until the pepper skins are wrinkled, the filling is hot in the centre and the crumb topping is crisp and golden.
- For extra crispness, raise the temperature to 200°C for the final 1–2 minutes, watching closely.
- Rest the peppers in the basket, drawer open, for 3 minutes before serving.
Nutrition
Calories: 250
