Ingredients
- 1/2 cup white rice (I used jasmine)
- 1 cup water
- 1 1/4 teaspoons salt divided
- 1/2 tablespoon olive oil
- 1/3 cup onion minced
- 1 pound 93% lean ground beef
- 1 cup grated mozzarella cheese (4 ounces)
- 1/4 cup fresh parsley minced (plus additional for garnish)
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh garlic minced
- Pinch of ground nutmeg
- 15 ounces fire-roasted crushed tomatoes
- 4 very large red bell peppers
Instructions
- Combine the rice, water, and 1/4 tsp of the salt in a large pot and bring to a boil. Once boiling, cover, reduce heat, and simmer for 20 minutes, or until the rice is tender.
- Heat the olive oil in a large pan on medium-high heat and cook the onion until it begins to soften. Then, add the beef and cook until no longer pink, breaking it up as you cook it.
- Once cooked, remove the pan from the heat and stir in the rice. Add 1/2 cup of the cheese, the parsley, Italian seasoning, garlic, nutmeg, the remaining 1 teaspoon of salt, and mix well.
- Add the crushed tomatoes and mix well.
- Cut the tops off the peppers and gently remove the seeds and membranes.
- Place the peppers, cut side up, inside the mesh basket of your air fryer.
- Fill the peppers to the brim (they will be really full) with the filling.
- Cook on 360°F for 10-12 minutes, or until the peppers seem fork tender but still have some crunch.
- Sprinkle on the rest of the cheese and cook another minute or two (or briefly put them under the broiler), until the cheese melts. Sprinkle with fresh parsley and serve.
