Stuffed Peppers – Phase 2

Ingredients

2 bell peppers with bottoms as flat as possible, tops removed, seeds and white parts of the insides removed

Filling

• 1 tsp olive oil
• 1 stalk celery
• 2 cloves garlic
• 1 portion plus 3 oz extra lean ground beef
• ½ roma tomato, deseeded and chopped
• ⅛ tsp salt
• ½ tsp dried oregano
• ¼ tsp onion powder
• ½ cup cooked quinoa
• 2 tbsp olive tapenade
• ½ tbsp chopped fresh basil (optional)

Directions

1. Preheat an air fryer to 375°F.
2. Heat a pan over medium heat and swirl in olive oil. Add in celery and garlic and sauté for 2 minutes.
3. Turn heat up to medium-high Add in ground beef, tomato, salt, oregano, and onion powder and sauté until meat is cooked and most of the liquid evaporates, about 5-7 minutes.
4. Stir in quinoa and 1 ½ tbsp olive tapenade.
5. Rub peppers with 1 tbsp olive tapenade and stuff with meat mixture. Place into the air fryer propping the peppers up with balls of aluminum foil to ensure they don’t fall over. Bake for 5-7 minutes or until slightly blistered.
6. Optionally garnish with fresh basil.