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6 medium sweet red peppers
1 pound lean ground beef (90% lean)
1 tbsp olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, nely chopped
cup nely chopped green pepper
2 cups coarsely chopped fresh spinach
1. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling
water until crisp-tender, 3-5 minutes; drain and rinse in cold water.
2. In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8
minutes. Remove with a slotted spoon; pour off drippings.
3. In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until
tender, 4-5 minutes. Add spinach and garlic; cook and stir until wilted, about 1 minute. Stir in cooked
beef, rice, tomato sauce, mozzarella cheese and salt.
4. Place 3 red peppers in your Baking Pan. Fill with meat mixture. Bake in your Air Fryer Oven at
Position 2 at 350°F until peppers are tender, about 35-40 minutes. Top with provolone cheese; bake,
uncovered, until cheese is melted, about 5 minutes.
stuffed
peppers
Ingredients:
Directions:
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
1 can (8 ounces) tomato sauce
½ cup shredded part-skim mozzarella cheese
¼ tsp salt
3 slices reduced-fat provolone cheese, halved
¹
³
/
1 russet potato
1 tsp kosher salt
1 tsp olive oil
1 tsp chives, minced
1. Place potato on its side lengthwise. Pierce russet potato with a metal skewer along its entire length to
serve as the stop guard for slicing.
2. Carefully slice potato into tiny, thin slices without piercing through the bottom of the potato.
Remove metal skewer.
3. Sprinkle potato with kosher salt and olive oil. Place potato on the Baking Pan in Position 1.
Tray in the Air Fryer Oven and set the Function Dial to Bake.
4. Cook 50-60 minutes at 400°F until cooked through and tops are crispy.
5. Garnish with chives.
hasselback
potatoes
Ingredients:
Directions:
∙ 33 ∙
∙ 32 ∙
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