Air-Fryer Stuffed Mini Peppers Recipe Brings Mediterranean Flair With Spinach and Feta

Name: Air-Fryer Stuffed Mini Peppers Recipe Brings Mediterranean Flair With Spinach and Feta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: ½ cup quinoa; 1 large lemon; 12 mini multicolored peppers; ½ of 1 (16 oz.) pkg. frozen chopped spinach, thawed, squeezed dry; 1 cup crumbled feta cheese, 4 oz.; ¼ cup chopped fresh parsley; 2 scallions, chopped; 2 Tbs. olive oil

This healthy finger food fries in the air fryer in 40! Quinoa and spinach stuffing makes it extra nutritious

By Isabelle Paquette

Reviewed by Susan Chiusano

This stuffed mini peppers recipe proves that finger food can be healthy and tasty. Spinach and feta pair deliciously with quinoa in these colorful gems that are a snap to assemble in 40 minutes! They make for a perfect light appetizer that everyone will love. Plus, we love how good for you spinach is — one serving has a ton of vitamin C, K, folic acid and iron. Additionally, quinoa is a good source of protein and fiber, making it more nutritious than white rice. We also have a helpful guide for cleaning spinach before you cook it.

From ground meat, to rice, the options are endless when it comes to stuffed peppers. What’s your favorite ingredient to stuff peppers with? Comment down below your favorite combination! For a bright side, pair these stuffed peppers with a fresh celery and apple salad. And be sure to try our other stuffed pepper recipes like cheese-stuffed and Morrocan-style.

Yields

6 servings

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Ingredients

½ cup quinoa
1 large lemon
12 mini multicolored peppers
½ of 1 (16 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 cup crumbled feta cheese, 4 oz.
¼ cup chopped fresh parsley
2 scallions, chopped
2 Tbs. olive oil

Instructions

Cook quinoa according to package directions. Drain if needed. Grate 1½ tsp. zest and squeeze 1 Tbs. juice from lemon. Halve peppers lengthwise; discard seeds.

In bowl, combine spinach, feta, parsley, scallions, oil, quinoa, lemon zest, juice, ¼ tsp. salt and ¼ tsp. pepper. Dividing evenly, fill peppers with spinach mixture.

Place crisper plate in basket of 7-qt. air fryer; coat with cooking spray. Place basket in air fryer; heat to 325°F. In batches, air-fry peppers until lightly browned and peppers are crisp-tender, 10 min.