This Stuffed Peppers recipe is the perfect weeknight meal, and thanks to your air fryer, it cooks up to bubbly perfection super-fast. To make it even easier, we use quick-cooking couscous instead of rice and Italian chicken sausage that already comes packed with flavor for the delicious filling, then finish it with a sprinkling of shredded parmesan.
To prevent soggy peppers, blanch the peppers in boiling water to soften them before filling with the stuffing mixture. You can get creative with your filling by using different grains other than couscous, such as quinoa or cauliflower rice, or incorporating beans and lentils for a vegetarian option. Top your stuffed peppers with the cheese of your choice, fresh herbs or a drizzle of balsamic glaze for added flavor and visual appeal.
Can’t get enough peppers? For more easy and delicious recipes, try our Stuffed Mini Peppers, Moroccan-Style Slow-Cooker Stuffed Peppers and Steak and Pepper Stir Fry.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 (5.8 oz.) pkg. roasted garlic-and-olive oil couscous
- 2 tsp. + 1 Tbs. olive oil
- 1 onion, chopped
- 3 links Italian-style chicken sausage, casings removed
- ¼ cup grated Parmesan
- 1 egg, beaten
- 1 tsp. chopped fresh thyme
- 3 red peppers, halved
Instructions
PrintCook couscous per package directions with 2 tsp. oil; transfer to bowl. In skillet, heat remaining oil over medium heat. Add onion; cook 7-8 min. Add sausage; cook, breaking up, 8-10 min. Add onion and sausage, Parmesan, egg and thyme to couscous; combine. Fill pepper halves.
Heat air fryer to 300°F. Coat air-fryer basket with cooking spray. In batches, place peppers in basket. Air-fry 25 min. Return first batch to air fryer; heat 5-7 min.
Nutrition
- Calories: 220
- Fat: 8 gram
- Saturated Fat: 2 gram
- Protein: 15 gram
- Carbohydrate: 28 gram
- Fiber: 2 gram
- Cholesterol: 75 mg
- Sugar: 4 gram
- Sodium: 570 mg
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