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Air Fryer Keto Stuffed Peppers

Bell pepper halves filled with a bacon, beef, and mushroom mixture bound with egg and cheese, air fried until the tops brown and the peppers soften.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 halves
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bell pepper halves seeds and membranes removed
  • 1 lb ground beef 80/20, or pork or turkey thigh
  • 2 slices bacon chopped
  • 1/2 small onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 cup mushrooms or riced cauliflower finely chopped
  • 1 egg beaten
  • 1 cup shredded mozzarella or cheddar divided
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • kosher salt and black pepper
  • 1 tbsp olive oil

Equipment

  • Air fryer
  • Skillet
  • Holed parchment

Method
 

  1. Preheat the air fryer to 375°F and line the basket with holed parchment. Brush the pepper insides with oil and a pinch of salt.
  2. Cook the bacon until crisp, add the onion and mushrooms and cook until the pan looks dry, then the garlic. Add the beef and brown, draining excess fat. Stir in the tomato paste and Italian seasoning and cook 2 minutes.
  3. Off the heat, fold in the egg and half the cheese. Season.
  4. Fill the peppers, top with the remaining cheese and a little Parmesan for browning, and air fry 15 to 18 minutes until the cheese is deeply golden and the peppers are tender.

Notes

Cook the mushrooms until the pan is dry and skip fresh tomatoes — both prevent a watery bottom.
The egg and cheese bind the filling so it slices clean.
A little extra hard cheese on top browns fast.