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Air-fryer antipasti stuffed peppers recipe

1 rating

Have a healthy and tasty dinner on the table in just 20 mins with these air-fryer stuffed peppers that count towards 2 of your 5-a-day. Take your fave antipasti ingredients and a pack of microwave rice to load the peppers up with. Serve with salad on the side. Simples! See method

Serves 4
5 mins to prepare and 10 mins to cook
249 calories / serving
Healthy
Gluten-free

Ingredients

4 large peppers
250g pack long grain microwave rice
150g baby plum tomatoes, finely chopped
100g chargrilled mixed antipasti, drained, roughly chopped and 1 tsp oil reserved
75g olives with garlic and chilli, roughly chopped
4 slices salami, roughly chopped
½ tbsp grated Parmesan
10g fresh parsley, leaves and stalks finely chopped
120g bag mixed leaf salad

2 of your 5-a-day and a source of fibre

Each serving contains

Energy
1040kj
249kcal 12%
Fat
10g 14%
Saturates
2g 12%
Sugars
10g 12%
Salt
1.4g 23%

of the reference intake
Carbohydrate 28.6g Protein 7.2g Fibre 7.5g

Method

Preheat the air-fryer to 180℃. Slice the tops off the peppers and remove the seedy core. Discard the stalks, then finely dice any remaining flesh from the top. Transfer to a bowl, then mix in the rice, tomatoes, antipasti, olives, salami and most of the parsley.
Spoon into the cored peppers and sprinkle over the cheese. Bake in the air-fryer for 10-12 mins until the peppers are tender and the cheese has melted.
Serve with salad on the side and remaining parsley sprinkled on top.

Tip: These stuffed peppers would also make a great side for grilled chicken or fish. Leave out the salami to make this vegetarian.

See more Easy ways to eat better