Ingredients
Scale
- 4 green bell peppers
- 1 teaspoon olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- 2 chicken breasts minced
- 2 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 1 teaspoon salt
- ½ cup tomato puree
- 1 cup cooked rice
- 1 teaspoon lime juice
- Chopped cilantro
- 1 cup shredded mozzarella
Instructions
- Heat a pan over a medium-high flame and add oil. Add onions and sauté it until soft and translucent, next add the chopped garlic and cook for a few seconds until the garlic turns light brown.
- Add minced chicken and cook until chicken turns color from pink to white.
- Add chili powder, cumin powder, tomato puree, salt, and black pepper and cook for 7 -8 minutes on medium-low flame until the chicken is cooked.
- Add rice and lime juice, mix everything and let it cook for 2 minutes. Add chopped cilantro and switch off the flame.
- Cut the bell peppers in half vertically and remove all the seeds and membrane.
- Spoon the chicken and rice mixture into the cut bell peppers and fill them to the top.
- Preheat the air fryer for 5 minutes at 350- degrees F / 180-degrees C. Brush the basket with little oil and place stuffed bell peppers (3 at a time). Cook for 5 minutes. Top the bell peppers with 1 tablespoon of shredded mozzarella and cook for another 3 minutes or until the cheese is melted and turns golden brown. Repeat with the other stuffed bell peppers.
- Serve hot with sour cream or sauce/dip of your choice.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 8 minutes