A couple of weeks ago, I bought my first air fryer, and I can’t believe I waited this long to get one!

Well, actually, I did get one a couple of years ago, but it was junk, and never really crisped up my food.

One big adjustment I had to make when moving from our home to living full time in our RV was making our meals without the use of an oven.

We have a dishwasher (which is what my husband wanted) and a convection oven/microwave oven thing.

I have tried to like the convection oven/microwave oven combination, but it takes too long to preheat and it takes too long to actually cook the food too.

I recently had a client ask for some air fryer recipes. I don’t like recommending recipes that I haven’t actually tried myself, so I bought me an air fryer.

Annnnnnddddd….WHAT HAVE I BEEN WAITING FOR???!!! This thing is life changing!

First of all, this is the one I bought Power XL (not an affiliate link). It has a great sized-basket and it makes perfect food almost every time.

I have used it multiple times per day every day since buying it!

So far the only downside to having this air fryer is that it takes up quite a bit of space on my already limited counter top, but it’s so worth it! Cooking time is much faster and it’s hands-free!

Today’s recipe is one of the first meals I made in the air fryer.

Meal Prep Tip: Use Sunday to cut & clean the bell peppers & to prepare the mixture. Double the mixture and freeze the extra for later!

AIR FRYER STUFFED BELL PEPPERS–serves 6

INGREDIENTS:

• 2 tbsp olive/avocado oil
• 2 small yellow onion, diced
• 1 tbsp minced garlic
• 6 bell peppers (any color)
• 1 lb ground beef
• 1 1/2 tsp Italian seasoning
• 1 tsp sea salt
• 1 15oz can diced tomatoes
• 1 tbsp coconut aminos/Worcestershire sauce
• 1 cup rice/cauliflower rice
• 1 cup water (only if using rice)
• 1 cup shredded cheddar cheese (optional)

INSTRUCTIONS:

1. Preheat air fryer to 400 degrees for 3-5 minutes.
2. While it’s heating, cut the tops off the peppers & clean out the middles.
3. Dice the top of the peppers & set aside to use in the mixture.
4. Place the peppers in the basket.
5. Cook for 6 minutes.
6. While the peppers are cooking, make the filling.
7. Heat the oil in a large deep skillet over medium heat.
8. Once oil is hot, add onion & leftover diced bell peppers.
9. Cook for 2-3 minutes until soft.
10. Add garlic.
11. Cook for another 1-2 minutes.
12. Add ground beef & cook until no longer pink.
13. Add Italian seasoning, sea salt, diced tomatoes, coconut aminos.
14. Stir to combine.
15. Add the uncooked rice (or cauliflower rice) & water (omit if using cauliflower rice).
16. Turn heat to medium-low, cover the pot with the lid, & simmer for 10-15 minutes, until rice is
    tender. (If using cauliflower rice, you can omit this step)
17. Scoop mixture evenly into each pepper.
18. Place peppers back in air fryer.
19. Cook for 4 minutes.
20. Add shredded cheese on top & cook for another 4 minutes. (If not using cheese, cook
    peppers for 8 minutes total).
21. Enjoy!

Let me know how these turn out for you!!

And if you’d like to print out the recipe to have on hand, just download the PDF below!