🍲 Misc
Picadillo Stuffed Peppers in Air Fryer – Quick and Flavorful Dinner
🥘 Ingredients
large bell peppers (any color) — 4 (about 1.5 lbs / 680 g)
lean ground beef or pork — 1 lb (450 g)
medium onion, chopped — 1 (about 1 cup / 150 g)
3-4 garlic cloves, minced
diced tomatoes (canned) — 1 cup (200 g)
tomato paste — 2 tablespoons (30 ml)
raisins — 2 tablespoons (20 g)
green olives, sliced — 2 tablespoons (20 g)
sliced almonds — 2 tablespoons (15 g)
cooked rice (optional) — 1 cup (150 g)
ground cumin — 1 teaspoon (2 g)
ground cinnamon — 1/2 teaspoon (1 g)
salt and pepper to taste
beef or chicken broth — 1/4 cup (60 ml)
olive oil (for brushing)
cheese (cheddar or mozzarella), optional — 1/2 cup (50 g)
👨🍳 Steps
1Wash the peppers, cut off the tops, and remove seeds and membranes. Choose ones with flat bottoms so they stand upright in the air fryer.
2If using rice, cook it according to package instructions.
3In a skillet over medium heat, cook the ground meat, breaking it up well. Add chopped onion and minced garlic; sauté until translucent.
4Stir in cumin, cinnamon, salt, and pepper, then add diced tomatoes, tomato paste, sliced olives, and raisins. Mix well.
5Pour in the broth and let simmer until the liquid reduces slightly. If using, fold in the cooked rice.
6Stuff each pepper with the mixture, pressing gently. Do not overfill – leave a little space at the top.
7Preheat the air fryer to 360°F (182°C) for 3-5 minutes.
8Lightly brush the outside of the peppers with olive oil and place them upright in the air fryer basket, ensuring they do not touch each other.
9Cook for 15-20 minutes, until the peppers are tender and lightly browned on the outside.
10If adding cheese, sprinkle it on top during the last 3-4 minutes of cooking.
11Let the peppers rest for 2-3 minutes before serving. Garnish with fresh parsley or cilantro if desired.
🛒 Shopping List
4 large bell peppers, 450g (1 lb) lean ground beef or pork, 1 medium onion, 3-4 garlic cloves, 200g (1 cup) diced tomatoes, 2 tbsp tomato paste, 2 tbsp raisins, 2 tbsp green olives (sliced), 2 tbsp sliced almonds, 1 cup cooked rice (optional), 1 tsp ground cumin, 1/2 tsp ground cinnamon, salt and pepper to taste, 60ml (1/4 cup) beef or chicken broth, olive oil for brushing, 50g cheese (optional) such as cheddar or queso fresco, optional garnish: fresh parsley or cilantro.