Air Fryer Stuffed Bell Peppers with Ground Meat and Tomato Sauce
Juicy bell peppers stuffed with spicy ground meat and ORO di Parma tomato purée with basil
These air fryer stuffed peppers combine spicy sautéed ground meat with aromatic ORO di Parma tomatoes puréed with basil.
The recipe is quick to prepare, easy to make, and is served with a fruity tomato sauce.
Ingredients
Ingredients:
4 large bell peppers (red or yellow)
300 g ground meat (beef or mixed)
700 ml ORO di Parma tomato puree with basil (glass bottle)
1 onion (about 80 g), finely diced
2 garlic cloves, minced
2 tbsp olive oil
50 g Parmesan, grated
1 tsp oregano
1 tsp salt
½ tsp pepper
Step 1 : Prepare the bell peppers
Wash the bell peppers. Cut off the tops and remove the seeds and white membranes.
Step 2 : Sauté the aromatic base
Heat the olive oil in a pan. Sauté the diced onion and garlic in it for 2–3 minutes, until translucent.
Tip
Don't fry it at too high a temperature so that the garlic retains its flavor.
Step 3 : Preparing Ground Meat
Add the ground meat and cook over medium-to-high heat until crumbly. Season with salt, pepper, and oregano.
Step 4 : Stir in the tomato sauce
Add 200 ml of ORO di Parma tomato puree with basil to the ground meat mixture. Let everything simmer gently for 3–4 minutes.
Tip
Simmering results in a juicy yet firm filling.
Step 5 : Stuffing Bell Peppers
Spread the ground meat mixture evenly over the prepared bell peppers. Then sprinkle with grated Parmesan.
Step 6 : Cooking Stuffed Bell Peppers in an Air Fryer
Place the stuffed peppers in the air fryer and cook at 180 °C for about 12–15 minutes, until the peppers are tender and the Parmesan is golden brown.
Tip
Depending on the size of the bell peppers, the cooking time may vary by 2–3 minutes.
Step 7 : Serve with tomato sauce
Heat the remaining 500 ml of ORO di Parma tomato purée with basil and serve it as a sauce with the stuffed peppers.
Ingredients
Ingredients:
4 large bell peppers (red or yellow)
300 g ground meat (beef or mixed)
700 ml ORO di Parma tomato puree with basil (glass bottle)
1 onion (about 80 g), finely diced
2 garlic cloves, minced
2 tbsp olive oil
50 g Parmesan, grated
1 tsp oregano
1 tsp salt
½ tsp pepper
