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.
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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.
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Scoop the filling into each bell pepper half and top with cheddar cheese.
- Air fry for 10 mins at 400 F.
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Sprinkle with chopped cilantro and serve.
