Stuffed Bell Peppers with Ground Beef in Air Fryer – Tomato Sauce
Large bell peppers stuffed with a savory mixture of ground beef, rice, and tomato sauce, cooked quickly in the air fryer for a delicious and healthy dinner.
Steps
- 1
Cut the tops off the peppers and remove the seeds. In a skillet, cook the ground beef with onion and garlic until browned.
- 2
In a bowl, combine the cooked meat with cooked rice, tomato sauce, salt, pepper, and paprika.
- 3
Stuff the peppers with the mixture and sprinkle shredded cheese on top.
- 4
Preheat the Air Fryer to 190°C (375°F). Place the peppers in the basket and cook for 20 minutes.
- 5
Check that the peppers are tender and the cheese is melted. Serve hot with salad or garlic bread.
Shopping list
3 large bell peppers, 1 cup cooked rice, 250g ground beef, ½ onion, 1 clove garlic, 120ml tomato sauce, ½ tsp salt, ¼ tsp black pepper, ¼ tsp paprika, 30g shredded cheddar cheese
Recipe story
Stuffed peppers are a traditional dish in Balkan and Mediterranean cuisines, especially in Greece and Turkey, where they are called 'dolma'. In Greece, peppers stuffed with rice and meat are known as 'gemista' and are often baked. The recipe has been adapted in many cultures, each adding its own spices and variations. In Hungarian cuisine, stuffed peppers are served with sour cream and called 'töltött paprika'.
Ingredient Secrets
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'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
