INSTRUCTIONS
Rinse the bell peppers and pat dry. Remove the tops and make sure the peppers will fit in your air fryer standing upright. Remove as much of the top as necessary to ensure they fit. Remove the seeds and membranes from the peppers and discard. Set peppers aside. Dice the tops, if desired, to add to the filling.
Add the beef, sausage, onion, and diced pepper tops, if using, to a large skillet over medium heat. Cook, stirring often to break up the meat, until meat is cooked through.
Add the garlic and cook for 1 minute more, stirring often.
Add in the rice, diced tomatoes (undrained), tomato sauce, Worcestershire sauce, Italian seasoning, and salt. Stir to combine.
Arrange the peppers in the air fryer basket, using small balls of foil if necessary to help them stand up straight. Leave space between each pepper for air to low.
Carefully spoon the filling into each pepper.
Air fry at 360 degrees for 12-15 minutes or until peppers are as tender as you’d like.
Sprinkle the tops of the pepper with cheese and return to the air fryer for 1 minute to melt the cheese.
NOTES
For a more tender pepper, cook in the air fryer at 330 degrees for about 5 minutes before filling with the meat mixture.
Using balls of foil in the air fryer will help hold the peppers upright if you’re unable to get them to stand on their own.
Any color of pepper may be used. Red is the sweetest and our personal favorite.
NUTRITION
Serving: 1g | Calories: 552kcal | Carbohydrates: 35g | Protein: 34g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1143mg | Fiber: 4g | Sugar: 9g
