Cooking delicious meals doesn't have to be complicated and time consuming. In fact, stuffed peppers can be a quick and easy meal (regardless of your cooking methods).
The brilliant thing about Stuffed Peppers is you really can't go wrong. There's virtually no limits to how you can fill them. Once you've made them 1 or 2 times you can start experimenting with different fillings for more diverse moves!
Full disclosure: I haven't made Stuffed Peppers with just the Ninja Foodi itself. Ever. So it was a bit of a learning curve to me.
The cooking instructions typed up below will be more accurate than the video, as I needed to change different things like temperature and cooking time. The steps, however, are still the same.
This recipe made 5 peppers with enough filling for 1 or 2 more. That's a lot of meals and some great meal prep!
How to store: If you're like me, eating the same thing more than twice (dinner & lunch the next day) can be a little too much, and not enjoyable.
To store your stuffed peppers in the freezer, individually wrap them in cling wrap and throw them in a freezer bag. They should last a couple of months and not get freezer burnt. Simply pull one out the night before you want it and let it thaw in the fridge overnight.
0.70lbs of ground beef (or your choice of protein)
1x Small Onion
~4-6x cloves of garlic (or to taste)
~0.5x cup of quinoa (or rice, or nothing)
1x cup of water
1x Small can of tomato soup (for sauce)
Be cautious with spices. You can always add more if you want more flavor, but if you overdo it you can't take them out. The amounts below are the minimum I use, adjust to taste before mixing them in the filling.
1 tsp garlic salt
1 tbs italian seasoning
2 tsp chili powder
1 tsp cayanne pepper
2 tsp pink himilayan sea salt
2 tsp craked black pepper
- Add all your spices into a small container, set aside for later
- Cut the tops off your peppers, remove core and seeds. Dice up the tops for filling
- Peel & Dice onions & garlic
- Halve & slice mushrooms
- Add ground beef to the pot/pan and sautee on med-high heat (~4 min)
- Add prepped vegetables to the ground beef when the beef is about 50% cooked (~3 min).
- When the veggies are about 50% cooked, add the garlic and spice, sautee on med-low heat to let the garlic soften and flavors meld (~3 min). If you want your filling a bit more saucy you can add in the tomato soup here and heat it up in the filling.
- Taste test! Grab a small, clean spoon & taste a nibble or two. Add more spices if desired
- Remove filling from the cooking pot, add quinoa (or rice, or desired starchy carb), a couple dashes of salt and pepper.
- Pressure cook on high for 1 minute, let rest for 10 min before quick releasing the steam. Whether you're using rice or quinoa, you'll get a perfect cook every single time. If you're not using an all in one Foodi, you can start the quinoa/rice in a small pot, bring to a boil, cover and let simmer on med-low heat for about 20 minutes or to desired consistency. If you're using alternative cooking measures, you can start the quinoa or rice while you're prepping the veggies.
- Once your starchy carb is ready mix in the beef & vegetable filling
- Use tongs to fill the peppers. Add more liquid if desired
- Important! Remember every oven and air fryer is a bit different. Remember to periodically check in on your peppers and adjust temp/time as needed.
Arrange the peppers in the air fryer basket and set to 325 for about 15 minutes (check in 10 minutes). Your peppers should be soft and juicy enough to cut through with a butter knife. Top with cheese and fire it up for another minute or so.
- Oven cooking time: Arrange peppers in a casserole dish and cover with tinfoil. Throw them covered in the oven at 425 for about 45 minutes. Remove the tinfoil and bake another 15 minutes. If your desired consistency is reached, add some cheese on top and melt the cheese.
Let the peppers rest for about 5 minutes or so before serving!