Stuffed Bell Pepper with Mozzarella in Air Fryer
A quick and delicious snack: bell pepper baked with melted mozzarella, perfect as an appetizer or side dish.
Steps
- 01
Wash the bell pepper, cut it in half lengthwise, and remove the seeds and white membranes.
- 02
Cut the mozzarella into pieces or slices and fill each pepper half.
- 03
Drizzle with olive oil, season with salt and pepper, and if desired, sprinkle with herbes de Provence.
- 04
Preheat the air fryer to 180°C (350°F) for 3 minutes.
- 05
Place the stuffed pepper halves in the air fryer basket and cook for 10 minutes, until the pepper is tender and the mozzarella is melted.
- 06
Serve warm as a snack or side dish.
Recipe story
Bell peppers originated in Central and South America and were brought to Europe by Spanish explorers in the 16th century. Over time, they became integrated into Mediterranean cuisines, often stuffed with various fillings. This modern version with mozzarella and cooked in an air fryer offers a crispy texture and creamy interior.
Ingredient Secrets
Discover the culinary secrets and flavor history of key ingredients in this dish.
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
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