Jen Causey
Stuffed with white beans, artichoke hearts, cherry tomatoes and cheese, and seasoned with lots of fresh basil and garlic, these stuffed peppers make for a satisfying vegetarian dinner. Choose any color of pepper, or even an assortment, if desired. Complete the meal with toasted garlic bread.
Deep-Fried Stuffed Peppers with Artichoke Hearts and White Beans
4 medium bell peppers (9 oz each) (red, yellow, orange or an assortment)
1 can (15 oz) cannellini or Great Northern beans, drained and rinsed (1 ½ cups)
1 jar (12 oz) marinated artichoke hearts, drained and chopped (1 1/3 cups)
1 cup (5 oz) cherry tomatoes, halved, quartered if large
½ cup sliced fresh basil, plus more for garnish
2 tbsp. extra virgin olive oil
2 garlic cloves, finely chopped (about 2 tsp)
1 C. kosher salt
½ tsp. black pepper
6 oz. fontina cheese, shredded (1 ½ cups), divided
1. Carefully cut off the top 1/3 inch (stem end) of the peppers; To throw. Using a small paring knife, remove seeds and ribs; To throw. Place the peppers cut side up and set aside.
2. Combine beans, artichoke hearts, tomatoes, basil, oil, garlic, salt, black pepper and 1 cup cheese in a large bowl. Firmly stuff peppers evenly with filling (½ cup filling per pepper).
3. Add the peppers to the air fryer basket and bake at 350° until golden on top and hot in the middle, about 10 minutes. Top evenly with remaining ½ cup cheese (2 tbsp per pepper) and cook until cheese melts and lightly browns, about 2 minutes. Remove from air fryer and let stand 5 minutes. Garnish with additional basil and serve.
Serves: 4
Active time: 15 minutes
Total time: 35 minutes
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