These vegan air fryer stuffed peppers are quick, delicious, and so versatile! Use my homemade vegan ground beef and cheese recipes, or save time with your favorite store-bought plant-based meat and cheese. With cooked rice, marinara, and a few seasonings, this comforting and healthy dinner is on the table in no time! As written, this recipe is oil-free, WFPB and gluten-free.Serves 3 to 4.
black pepper and/or crushed red pepper flakes, to taste
approx. 1cupmarinara sauce, homemade or store-bought - check labels for oil, gluten.
1 ¼cupscooked brown rice, or other variety
3handfulsbaby spinach or arugula, optional
Instructions
To prepare the peppers, slice in half through the stem. Remove any veins and seeds. You may leave the stem attached or cut it out.
Preheat the air fryer to 350 degrees F. Place the empty pepper halves in the air fryer for an initial cook, working in batches if needed so air can circulate around the peppers. Air fry for 3 minutes.
Preheat a large saute pan over medium heat. Cook the onion, if using, until softened, about 7 minutes. Add the garlic, if using, pre-cooked vegan ground meat, oregano, black pepper and red pepper flakes. Alternatively, if using a store-bought vegan meat, it's fine to fully cook it now (doesn't need to be pre-cooked). Stirring occasionally, cook until the meat is hot.
Add the marinara and rice and cook for a few more minutes. If including fresh greens, add those to the pan and cook until dark green and wilted, 1 to 2 minutes. Remove pan from heat.
Place some cheese in the bottom of each pepper, if desired, then stuff with the meat mixture, and top with more cheese. Once again, preheat the air fryer to 350 degrees. Cook in batches so the peppers have plenty of room. Air fry the peppers for for 5 to 7 minutes. *Air fryers vary, so you may find yours need more time. Keep an eye on them in the last two minutes. The peppers are done when slightly wrinkled and the cheese is hot and melted.
Notes
Note 1: with the homemade beef and cheese recipes, you may have some leftover after stuffing the peppers, but it's easy to use them in other ways.Note 2: The homemade "beef" recipe already includes onion and garlic, so there's no need to include them here unless you're using a different vegan meat.Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat by steaming or microwaving. May also be frozen.Nutrition facts are per serving, (1.5 peppers), and were calculated using the homemade meat and cheese recipes linked in the recipe. Nutrition will vary depending on the specific ingredients and amounts used.