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Recipes Recipes
Santa Fe Stuffed Bell Peppers (Serves 4)
Time and Temp:
Prep Time: 10 minutes
Cook Time: 9 minutes
Temp: 360˚F
Ingredients:
1½ cups cooked rice
1 red pepper
1 yellow pepper
1 green pepper
1 orange pepper
2 pounds ground beef
2 cups fresh spinach
1 cup mozzarella cheese, shredded
1 cup frozen corn medley
1 tablespoon cayenne pepper
2 tablespoons seasoning salt
2 tablespoons black pepper
Directions:
1. Add water to stock pot and bring to a boil.
2. While waiting for water to boil, slice off top of each pepper and remove the
membrane and seeds. Set tops aside.
3. When water is at a boil, lightly drop in peppers and cook for up to 3 minutes before
removing and drain on paper towel upside down.
4. Add ground beef to fry pan and brown on medium-high heat until cooked through.
5. Drain fat from fry pan and set aside.
6. Press Pre-Heat, set temperature at 360°F and set cooking time for 9 minutes, then
press Start.
7. Lower stove temperature to medium and add spinach, cheese, corn and spices to
ground beef, mix together and cook until spinach begins to wilt.
8. Fill each pepper with the beef mixture.
9. Once ready, place peppers in NuWave Brio Basket and cook.
10. Once cooked, transfer peppers to serving plate and top with reserved top.
Kale Chips (Serves 4)
Time and Temp:
Prep Time: 5 minutes
Cook Time: 2-3 minutes
Temp: 390˚F
Ingredients:
1 head kale
1 teaspoon olive oil
1 teaspoon soy sauce
Directions:
1. Press “Pre-Heat”, set temperature at 390˚F and set cooking time at 2-3 minutes.
Press “Start”.
2. Remove the center stem from kale and cut leaves into 1½-inch pieces.
3. Wash kale pieces and dry thoroughly.
4. Toss kale with the olive oil and soy sauce.
5. Once ready, place kale in Fry Pan Basket, and cook, halfway through to ip the
kale chips to ensure they are evenly cooked.
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