How long can I keep these stuffed bell peppers?

You can store the chicken-stuffed bell peppers for up to 3 days in the refrigerator in an airtight container, or up to 2 months in the freezer.

Can I make this recipe without an air fryer?

You can definitely make this recipe without an air fryer. Cook the rice traditionally, fry the minced meat in a pan until it's loose and cooked through, and cook the stuffed bell peppers in the oven at 200°C for 25-30 minutes, until beautifully gratinéed.

Why do you use dried garlic instead of fresh garlic in this recipe?

Grace consciously uses dried garlic instead of fresh, as this gives a milder, more evenly distributed flavour throughout the filling without encountering pieces of garlic.

Can I use a different cheese on the stuffed peppers?

Yes, any melting cheese works well on these stuffed bell peppers. Gruyere or mozzarella add an extra creamy gratin layer, while cheddar adds a bit more zing.

What can I serve with these stuffed peppers with chicken?

A simple green salad with a fresh vinaigrette goes perfectly with the chicken-stuffed bell peppers. The dish itself is already quite filling with the rice and chicken.

Gratinated Stuffed Bell Peppers with Chicken from the Air Fryer

Name: Gratinated Stuffed Bell Peppers with Chicken from the Air Fryer
Cook time: 1 min
Total time: 1 min
Yield: 4 (8 stuffed bell peppers)
Ingredients: 8 bell peppers, various colors; 1 shallot, very finely chopped; 1 tbsp dried garlic (garlic powder); 700 g ground chicken; 1 can tomato paste; 1 can peeled diced tomatoes (concassé); salt and pepper; 1 tsp oregano; 250 g grated cheese; 300 g whole grain quick-cooking rice; a dash of olive oil; 2 large yellow or red tomatoes; Salt and pepper; 2 tbsp white vinegar and 2 tbsp peanut oil

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1hr 5min

•

Easy

A little something nice beforehand: this recipe didn't come from my website, but from my own daughter Grace. Suddenly she said: "Mom, I want to cook something for you guys." She saw a stuffed bell pepper somewhere on social media and was inspired. But she made her own version of it. And no kidding, it was so delicious with her secret ingredient: cheeeese! While waiting, she also made a tomato salad! I thought that was so much fun, easy, delicious, and innovative! Soooo, here's her recipe, entirely prepared in the Philips Airfryer with a steaming function! I use no less than three functions in one recipe: steaming, air frying, and steam frying. Ideal if you want to see what such a device can all do.

A little something nice beforehand: this recipe didn't come from my website, but from my own daughter Grace. Suddenly she said: "Mom, I want to cook something for you guys." She saw a st ...

Ingredients

What do you need?

Quantity: 4 (8 stuffed bell peppers)

For the filling
8 bell peppers, various colors
1 shallot, very finely chopped
1 tbsp dried garlic (garlic powder)
700 g ground chicken
1 can tomato paste
1 can peeled diced tomatoes (concassé)
salt and pepper
1 tsp oregano
250 g grated cheese
300 g whole grain quick-cooking rice
a dash of olive oil

Tomato salad
2 large yellow or red tomatoes
Salt and pepper
2 tbsp white vinegar and 2 tbsp peanut oil

8 bell peppers, various colors
1 shallot, very finely chopped
1 tbsp dried garlic (garlic powder)
700 g ground chicken
1 can tomato paste
1 can peeled diced tomatoes (concassé)
salt and pepper
1 tsp oregano
250 g grated cheese
300 g whole grain quick-cooking rice
a dash of olive oil

2 large yellow or red tomatoes
Salt and pepper
2 tbsp white vinegar and 2 tbsp peanut oil

Make it veggie!

Replace the ground chicken with 700g of vegetarian ground meat or well-drained, crumbled tofu. The rest of the recipe remains identical.

Preparation method

How do you make this?

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Fill the steam drawer of the airfryer with water. Briefly rinse the rice under cold water, place it in the baking accessory and steam for 20 minutes in the full drawer.

Place the tomatoes next to it after you have scored a cross on the top and bottom. After 5 minutes, remove them and place them in ice-cold water.

Remove the steamed rice and set aside in a large bowl.

Finely chop the shallot: it's important that you don't really see the pieces in the filling ;)

Place the shallot and the minced chicken in the baking accessory. Break up the minced meat a little with a fork so it doesn't cook in one block.

Cook this for 25 minutes at 180°C with the airfryer function, stirring occasionally to get nice small colored pieces.

Add the cooked minced chicken to the rice in the bowl.

Stir in the tomato paste, peeled tomato pieces, dried garlic, pepper, salt and half of the cheese.

Meanwhile, prepare the peppers: lay them on their side, leave the stem on and cut off the "lid" and remove the seeds. Keep the lids.

Divide the filling among the 8 peppers and arrange in the basket. Place the lids between the peppers so they can cook along.

Drizzle everything with a little olive oil.

Cook the peppers with the steamfry function: the first 10 minutes at 200°C, the last 15 minutes at 175°C. This way they stay juicy on the inside and become nicely crispy and gratinated on the outside.

Sprinkle the rest of the cheese over them just before the end of cooking, so that it gratinates nicely.

Meanwhile, make the tomato salad, peel the tomatoes, cut into pieces and mix with oil, vinegar, pepper and salt and serve with the peppers.

Tips

Use different colors of bell peppers; it immediately makes the dish much more cheerful.
Chop the shallot very finely. The intention is that you don't taste or see it separately in the filling.
In the refrigerator: up to 3 days in an airtight container.
In the freezer: yes, up to 2 months. Let them cool completely before freezing.
Reheating: best in the air fryer on the steamfry function, for about 10-15 minutes, until they are warm and lightly crispy again.