Air Fryer Turkey Stuffed Peppers
Ingreadient
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3 bell peppers, any color
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1 tablespoon olive oil
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3/4 teaspoon salt, divided, or to taste
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1 large egg
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1/4 cup ketchup
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1 1/2 tablespoons Italian herb seasoning blend
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1/2 teaspoon red pepper flakess, or to taste
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1/2 teaspoon freshly ground black pepper
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1 pound ground turkey
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1 cup cooked rice
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1 cup minced onion
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4 garlic cloves, minced
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olive oil cooking spray
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1/2 cup shredded mozzarella cheese
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Italian flat-leaf parsley, for garnish (optional)
Direction
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Wash and dry peppers, and cut in half from top to bottom. Remove seeds and white membranes, and trim away stems.
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Brush the outside of each pepper half with olive oil, and place on a work surface, cut side up; sprinkle the inside of each very lightly with salt, about 1/4 teaspoon total.
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In a large bowl, combine egg, ketchup, Italian seasoning, red pepper flakes, black pepper, and remaining 1/2 teaspoon salt. Stir vigorously with a fork or small whisk, until ingredients are well blended.
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Add ground turkey, cooked rice, minced onion, and minced garlic to the bowl. Using clean hands, mix the ingredients until evenly combined.
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Divide turkey mixture evenly into the prepared bell pepper halves, and spray the tops with olive oil spray.
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Preheat an air fryer to 350 degrees F (180 degrees C), if recommended by the manufacturer. Air fry for about 15 minutes. Sprinkle tops of peppers evenly with mozzarella and air fry until cheese is melted, about 5 minutes more. Peppers are done when an instant read thermometer inserted near the center reaches 165 degrees F (74 degrees C).
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Garnish with Italian flat-leaf parsley and serve warm.
