Air fryer recipe · Mains
Harvest Stuffed Bell Peppers
Sweet capsicum shells filled with spiced paneer and vegetables, topped with a golden cheese crust. A filling main.
- 32 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 255kcal
- 13.8 gprotein
- 11.4 gcarbs
- 17.7 gfat
- 3.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- bell pepper4 large
- paneer200 g, crumbled
- onion1 medium, finely chopped
- tomato2, diced
- cheese80 g, grated
- breadcrumbs3 tbsp
- olive oil2 tbsp
- garam masala1 tsp
Method
Prep the shells
Slice the tops off the bell peppers and scoop out the seeds and white membranes. Rub the insides with a little olive oil and a pinch of salt. Clearing out the pith gives more room for filling and a cleaner, sweeter taste.
Build the filling
Warm the oil in a pan and soften the onion, then add the tomato, crumbled paneer and garam masala. Cook for 2 to 3 minutes until the moisture cooks off and the mixture holds together. A drier filling keeps the peppers from turning watery inside.
Fill and top
Pack each pepper firmly with the paneer mixture, pressing it right to the bottom so there are no air gaps. Mix the grated cheese with the breadcrumbs and spoon a good layer on top, which crisps into a golden, savoury crust.
Air fry
Stand the peppers upright in the basket and air fry at 180°C for 18 min, until the shells are tender and the cheese crust is deep golden and bubbling. Standing them up keeps the filling in and lets the tops brown evenly.
