Air Fryer Stuffed Pepper Casserole
This Air Fryer Stuffed Pepper Casserole puts a fun and flavorful spin on classic stuffed peppers! It's packed with tender rice, seasoned ground beef, and melty cheese, all cooked in one dish. Perfect for a cozy weeknight dinner, this recipe is easy to make and bursting with flavor.
Ingredients
- 3 tablespoons olive oil divided
- 1 pound ground beef
- 1 cup yellow onion chopped
- 1 cup green bell pepper chopped in big squares
- 1 cup red bell pepper chopped in big squares
- Salt and pepper
- 5 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- ½ teaspoon dried oregano
- 1 ½ cups low-sodium chicken broth
- 1 can diced fire-roasted tomatoes 14.5-ounce
- 2 teaspoons Worcestershire sauce
- 1 cup long grain white rice preferably jasmine
- ½ mozzarella cheese shredded
- Fresh parsley chopped
Instructions
- In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until it gets hot. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.3 tablespoons olive oil, 1 pound ground beef
- Transfer the beef to a plate, and drain any excess fat from the pot if necessary.
- Return the pot to medium-high heat and add the remaining 2 tablespoons of olive oil, along with the onion and peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.1 cup yellow onion, 1 cup green bell pepper, 1 cup red bell pepper
- Add the garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 1 minute. Stir in the tomato paste and dried oregano, cooking frequently until the tomato paste darkens in color, 1 to 2 minutes.5 garlic cloves, ¼ teaspoon red pepper flakes, 3 tablespoons tomato paste, ½ teaspoon dried oregano
- Return the beef and any accumulated juices to the pot. Add chicken broth, a can of diced fire-roasted tomatoes with their juices, and Worcestershire sauce.1 ½ cups low-sodium chicken broth, 1 can diced fire-roasted tomatoes, 2 teaspoons Worcestershire sauce
- Stir in long-grain white rice, season with salt and pepper to taste, and bring to a boil.1 cup long grain white rice, Salt and pepper
- Transfer to a casserole dish and top with cheese. Bake in the air fryer at 160ºC (320°F) for 8 minutes, or until golden and bubbly.½ mozzarella cheese
- Serve with fresh parsley.Fresh parsley
Notes
- Make it your own: Swap out ground beef for lean ground turkey, ground chicken, ground pork or even Italian sausage for a new flavor twist.
- Rice: Long-grain white rice works perfectly, but feel free to use brown rice or cauliflower rice for a lighter option.
- Cheese: While mozzarella is classic, other shredded cheese like cheddar cheese, Monterey Jack, or a blend also work beautifully.
- Batch cooking: This dish doubles easily if you’re feeding a crowd or love leftovers.
- Liquid balance: If your rice isn’t quite tender, add a splash of chicken broth during cooking, and bake it a little longer.
Storage and Reheating Instructions
- Fridge: Store your cooled casserole in an airtight container and pop it in the fridge for up to 4 days.
- Reheat: When you’re ready to enjoy it again, reheat in the microwave or air fryer until warm and bubbly.
- Freeze: This dish also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
Nutrition
Calories: 320kcalCarbohydrates: 27gProtein: 14gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 40mgSodium: 202mgPotassium: 402mgFiber: 2gSugar: 4gVitamin A: 972IUVitamin C: 43mgCalcium: 51mgIron: 2mg
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