Air Fryer Stuffed Poblano Peppers
Description
These Mexican stuffed poblano peppers are a breeze to prepare in the air fryer. Packed with taco-seasoned ground beef, corn, and tomatoes, then topped with cheese, these delicious peppers can be ready to serve in under 30 minutes!
Ingredients
- 1/3 cup tomato sauce
- 3 tablespoons butter, unsalted
- 1 1/2 cup Portobello mushrooms, diced
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces pepperoni, diced
- 1 2/3 cups Mozzarella Cheese, shredded
- 3 medium Poblano peppers, cut in half, seeds removed
- 1/4 cup Parmesan cheese, grated
Instructions
- Melt the butter in a large skillet over medium heat. Add the mushrooms and sprinkle with garlic powder and oregano. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the mushrooms develop some color and release their liquids, approximately 5 minutes.
- Remove from heat and stir in the remaining tomato sauce, pepperoni, and one cup of Mozzarella cheese. Carefully spoon the pepperoni-mushroom mixture into the Poblano pepper halves and arrange them in the air fryer, once they are filled
- Divide the remaining Mozzarella cheese and Parmesan cheese on top of the stuffed peppers and sprinkle the remaining oregano on top
- Set the temperature to 350 degrees F, and cook for 10 to 12 minutes, or until the peppers are fork tender and the cheese topping is nicely browned. Remove from the air fryer and cool for several minutes before serving.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
Serving: 1ServingCalories: 414kcalCarbohydrates: 9gProtein: 20gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 91mgSodium: 1883mgPotassium: 465mgFiber: 3gSugar: 4gVitamin A: 1055IUVitamin C: 73mgCalcium: 340mgIron: 1mg