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Ninja Crispi stuffed peppers with melted Colby Jack cheese in the glass air fryer container, ready to serve

Ninja Crispi Stuffed Peppers

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 35 minutes
Rest Time: 5 minutes
Total Time: 1 hour
Servings: 6 Servings

Description

Tender bell pepper halves packed with seasoned ground beef, Spanish rice, and Colby Jack cheese, then air fried in the Ninja Crispi until the cheese is bubbling and golden. A full family dinner in under an hour, cooked and stored in the same glass container.

Ingredients 

For the peppers

  • 6 bell peppers, halved lengthwise, seeds and ribs removed

For the filling

  • 1 pound ground beef, 85/15
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ cup diced tomatoes with green chilis, well drained
  • 2 cups cooked Spanish rice
  • 1½ cups shredded Colby Jack cheese, divided

Instructions

  • Prep the peppers. Slice each bell pepper in half lengthwise, straight through the stem. Remove the seeds and white ribs.
  • Brown the beef. Cook the ground beef in a skillet over medium-high heat for 6 to 8 minutes, breaking it up as it cooks, until no pink remains. Drain the fat. (Skillet-free option: air fry the beef in the 2.5-qt glass container at 375°F for 12 minutes, stirring every 4 minutes. Drain.)
  • Season and mix. Stir the cumin, salt, and garlic powder into the hot beef. Add the drained diced tomatoes with green chilis, then fold in the cooked Spanish rice and ½ cup of the Colby Jack cheese.
  • Pre-crisp the peppers. Arrange the pepper halves cut side up in a single layer in the 6-qt container. Air fry at 375°F for 5 minutes.
  • Stuff and cook. Pack the filling into each pepper half, mounding slightly. Air fry at 375°F for 10 minutes.
  • Add the cheese. Top with the remaining 1 cup of Colby Jack and air fry at 375°F for 3 more minutes, until the cheese is bubbling with golden-brown spots.
  • Rest and serve. Let the peppers rest 5 minutes before serving — the filling is molten straight out of the machine.

Equipment

  • Ninja Crispi Pro Glass Air Fryer (or original Ninja Crispi)
  • 6-qt CleanCrisp glass container with crisper plate
  • 2.5-qt CleanCrisp glass container (optional, for browning beef)
  • Skillet (optional, for browning beef)
  • Fine mesh strainer
  • Cutting board and sharp knife
  • Mixing Bowl

Notes

  • Batching: About 6 pepper halves fit in the 6-qt container at a time, so plan on two batches. Hold batch one under a snap-lock lid and hit it with 3 minutes on Recrisp before serving.
  • Drain everything well. Excess liquid from the beef or tomatoes keeps the cheese from browning.
  • Day-old rice works best — it absorbs the beef drippings instead of turning gluey.
  • Original Ninja Crispi: use the Air Fry setting and check a couple of minutes early, since it uses preset temperature ranges rather than exact temps. About 4 halves fit in the 4-qt container.
  • Storage: Snap a lid on the glass container and refrigerate up to 4 days. Reheat on Recrisp for 4 to 5 minutes. Filling alone freezes up to 3 months.

Nutrition

Serving: 1ServingCalories: 474kcalCarbohydrates: 52gProtein: 31gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 78mgSodium: 1249mgPotassium: 853mgFiber: 5gSugar: 8gVitamin A: 4344IUVitamin C: 154mgCalcium: 267mgIron: 5mg