Stuffed Peppers

Colorful, hearty, and just the right amount of indulgent, these stuffed peppers feel like comfort food with a fresh twist.

Stuffed with cheesy rice, ground meat (or a meatless option), herbs, and spice, they crisp up beautifully in Fritaire's glass bowl — and you get to watch the cheese bubble, brown, and melt to perfection.

This one’s a conversation starter at the table — and a reminder that nourishing food can still be fun.

INGREDIENTS:

2 units small bell peppers, halved, pith and seeds removed⁠
1 1/2 cups white rice, cooked ⁠
1 1/2 tsp extra virgin olive oil ⁠
1 unit jalapeño, stemmed, seeded and diced ⁠
juice of half a lime ⁠
1/2 tsp cumin⁠
1/2 cup corn kernels⁠
1 cup black beans, cooked ⁠
1/2 tsp sea salt ⁠
1/4 cup cilantro, finely chopped⁠
1/4 cup cheddar cheese, shredded ⁠
⁠
RECIPE:

• Heat a grill to medium heat.
• Brush the peppers with olive oil and sprinkle with salt and grill the pepper on both sides until tender, but not completely cooked.
• Set aside and start to make the filling ⁠in a large bowl mix together the rice, extra virgin olive oil, jalapeño, lime juice, chili powder, cumin, corn kernels, black beans and cilantro. ⁠
  
• Scoop the filling into each bell pepper half and top with cheddar cheese. ⁠
  
• Air fry for 10 mins at 400 F.
• Sprinkle with chopped cilantro and serve.