Air-Fryer Mediterranean Quinoa Stuffed Peppers

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped olives (kalamata or green)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Method

1. 1

   Preheat the air fryer to 190°C (375°F).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes.

3. 3

   In a mixing bowl, combine the cooked quinoa, diced tomatoes, feta cheese, olives, oregano, garlic powder, salt, and pepper. Stir until well mixed.

4. 4

   Drizzle the insides of the bell peppers with olive oil, then fill each pepper with the quinoa mixture, packing it in lightly.

5. 5

   Place the stuffed peppers in the air fryer basket upright. Air fry at 190°C (375°F) for 15 minutes.

6. 6

   At the 7-minute mark, shake or gently rotate the basket for even cooking.

7. 7

   Once cooked, carefully remove the peppers and let them cool for a few minutes before serving.

Swaps & variations

• Replace quinoa with brown rice or couscous for a different grain.
• Use goat cheese instead of feta for a tangier flavor.
• Add diced zucchini or spinach to the filling for extra veggies.

Storing & freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each stuffed pepper tightly and store in the freezer for up to 3 months. Reheat in the air fryer at 180°C (350°F) for about 10-12 minutes until warmed through.