Ingredients
Method
- Cook white rice as per package instructions.
- In a large skillet, heat oil, onions, and garlic over medium heat until onions are translucent.
- Add ground turkey, salt, and pepper; cook for 8-10 minutes until turkey is fully cooked.
- Stir in diced tomatoes and simmer on low for 10 minutes until liquid evaporates.
- Mix cooked rice, chopped cilantro, and 1 cup shredded cheese into the meat mixture.
- Cut a slit down one side of peppers, remove seeds, and place them in a greased air fryer basket.
- Air fry peppers at 400°F for 5 minutes.
- Carefully transfer peppers to a plate with tongs.
- Fill peppers with the meat mixture and top with remaining cheese.
- Return stuffed peppers to the air fryer basket and cook at 400°F for 5 minutes or until cheese is melted and bubbly.
Nutrition
Video
Notes
- To Store. Place the stuffed peppers in a single layer on a baking sheet freeze until solid, then transfer to a freezer-safe container.
- To Freeze. Store in the freezer for up to three months. When ready to enjoy, follow the reheating instructions after thawing in the refrigerator overnight.
- Air Fryer Method: For quick and crispy reheating, use the air fryer. Preheat the air fryer to 350°F and air fry the thawed stuffed peppers for about 5-7 minutes until the internal temperature reaches 165°F. If frozen, increase the time to about 15 minutes.
- Microwave Method: For a quick option, you can use the microwave. Place the thawed or frozen stuffed peppers on a microwave-safe plate and heat on medium power for 5-7 minutes until the internal temperature reaches 165°F.