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Air fryer

Air-fryer stuffed peppers

Pepper halves filled with couscous, vegetables and cheese for two.

Jump to recipeAir-fryer stuffed peppers
Prep12 mins
Cook18 mins
Total30 mins

Ingredients

Measurement system

Method

  1. 1Preheat the air fryer if the manufacturer recommends it, and prepare bell pepper and couscous.
  2. 2Coat the ingredients evenly with mixed vegetables and arrange them with space for air to circulate.
  3. 3Air-fry at the recipe temperature, turning or shaking partway through rather than relying on time alone.
  4. 4Check visual doneness and, for meat or fish, confirm a safe internal temperature with a food thermometer.
  5. 5Rest where appropriate, then serve in two portions.

Equipment

  • Air fryer
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled air-fryer stuffed peppers to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Reheat with the original cooking method at a lower temperature until steaming hot throughout, checking frequently to avoid drying. Reheat once only.

Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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