Air fryer stuffed peppers (Indian-spiced vegetarian)
Bell peppers stuffed with paneer, quinoa, and tomato masala filling, cooked in the air fryer until tender with lightly blistered skins.
Equipment
- Air Fryer
- Skillet or wide pan
Ingredients
For the peppers
- 3 large bell peppers mixed colors; halved through the stem, seeds removed
- 1 tsp neutral oil optional; for rubbing
- salt, to taste
For the filling
- 1 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1 small green chili optional; minced
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri red chili powder or paprika; optional for color
- 200 g paneer or firm tofu, pressed and crumbled; crumbled
- 1 cup cooked quinoa or cooked basmati rice
- 1 cup canned diced tomatoes drained slightly
- 1/2 cup green peas fresh or frozen
- 1 tsp garam masala
- 2 tbsp plain yogurt optional; omit for vegan
- 1/4 cup cilantro leaves chopped
- 1 tbsp lemon juice
- salt, to taste
Topping (optional)
- 1/2 cup shredded mozzarella or cheddar omit for vegan
Instructions
Prep the filling
- Heat oil in a skillet on medium heat. Add cumin seeds and let them sizzle a few seconds.
- Add onion with a pinch of salt. Cook until soft and lightly golden, 6 to 8 minutes, stirring often.
- Stir in garlic, ginger, and green chili. Cook 1 minute until fragrant.
- Add coriander, turmeric, and Kashmiri chili. Stir 30 seconds.
- Add paneer (or tofu). Cook 2 to 3 minutes so the crumbles pick up color.
- Fold in quinoa (or rice), tomatoes, and peas. Simmer until thick and spoonable, 5 to 8 minutes. If it looks dry, add a splash of water.
- Turn off heat. Stir in garam masala, yogurt if using, cilantro, and lemon juice. Taste and adjust salt.
Stuff and air fry
- Trim a thin slice from the bottom of each pepper half if needed so they sit flat without rocking.
- Rub outsides with a little oil and a light sprinkle of salt if you like.
- Pack filling into each half, mounded slightly. Add cheese on top if using.
- Preheat air fryer to 180°C (360°F) if your model requires preheat.
- Arrange halves in a single layer with a little space between each. Air fry 12 to 18 minutes until peppers are tender with a few blistered spots and filling is hot in the center. Larger peppers lean toward the longer end.
- Rest 3 minutes before serving.
Notes
If the filling is very moist, cook it down more in the skillet so the peppers do not steam in the basket.
For softer peppers, air fry empty halves 3 to 4 minutes before stuffing, then finish with filling. For more bite, skip that par-cook.
Reheat leftovers in the air fryer at 160°C (325°F) for 4 to 6 minutes to revive the tops.
Store cooled halves in an airtight container up to 3 days in the refrigerator.
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