Air Fryer
Air Fryer Chicken & Quinoa Stuffed Peppers
Bell peppers stuffed with chicken breast, quinoa, herbs and spices, then finished in the air fryer with melted cheddar cheese. The chicken and quinoa filling is cooked on the stovetop first, so the air fryer just softens the peppers and melts the cheese. I served mine with sour cream, but natural yoghurt works too if that's what you have on hand.
- Prep
- 25 mins
- Cook
- 12 mins
- Total
- 37 mins
- Air Fryer
- 190°C
- Air fryer used
- COSORI Dual Blaze
- Yield
- 5 stuffed bell pepper halves
- Difficulty
- Easy
Ingredients
- Bell peppers, enough to make 5 halves
- Chicken breast, chopped into very small pieces
- Quinoa, already boiled
- Garlic
- Onion powder
- Paprika
- Chicken masala spice
- Fresh parsley
- Parmesan cheese
- Cheddar cheese, grated
- Natural yoghurt, for marinating the chicken
- Avocado oil
- Sour cream, for serving (or natural yoghurt)
- Fresh coriander, for garnish
Method
- 01
Cut the bell peppers in half and remove the seeds and inner membranes, so you have five pepper halves ready for stuffing.
- 02
Chop the chicken breast into very small pieces. Combine it with natural yoghurt, garlic, onion powder, paprika, chicken masala spice, Parmesan cheese and avocado oil, and mix to coat the chicken.
- 03
Transfer the marinated chicken to a pan on the stovetop and start cooking it. Add the already boiled quinoa and keep cooking until the chicken is fully cooked. Add fresh parsley and mix it through the chicken and quinoa.
- 04
Spoon the cooked chicken and quinoa mixture into the prepared pepper halves, filling all five.
- 05
Arrange the stuffed peppers in the COSORI Dual Blaze. I placed mine on an air fryer liner. Do not preheat the air fryer.
- 06
Air fry at 190°C for 8 to 10 minutes, until the peppers are tender and the tops are golden. There's no need to flip them.
- 07
Sprinkle grated cheddar over the stuffed peppers and return them to the air fryer at 190°C for another 2 minutes, until the cheese melts.
- 08
Remove the stuffed peppers from the air fryer, garnish with fresh coriander and serve hot with sour cream, or natural yoghurt if you prefer.
A little from me
Lackie's Notes
Chop the chicken breast into very small pieces for the filling.
Use quinoa that has already been boiled.
Cook the chicken and quinoa filling fully on the stovetop before stuffing the peppers.
Add the cheddar only for the final 2 minutes of air frying.
I used sour cream for serving, but natural yoghurt is an alternative.
I made these in my COSORI Dual Blaze, with no preheating and no flipping.
Serve it with
Serving Suggestion
I served the stuffed peppers hot with a spoonful of sour cream and fresh coriander on top. Five halves came out of the air fryer; four of them are on the plate here.
