ingredients

• 2 tablespoons olive oil 
• 1 small yellow onion diced 
• 2 cloves garlic minced 
• 6 bell peppers (any color) 
• 1 lb ground beef 
• 2 1/2 teaspoons Italian seasoning 
• 1 teaspoon salt 
• 1 (15 ounce) can diced tomatoes (not drained) 
• 1 tablespoon coconut aminos or Worcestershire sauce 
• 1 cup uncooked white or brown rice 
• 1 cup water 
• 1 cup shredded cheddar cheese

cooking

1. Preheat the air fryer to 400°F for 3-5 minutes. If your air fryer is smaller pre-heat for 3 minutes and if it’s larger pre-heat for 5 minutes. 
2. While it’s heating, cut the tops off the peppers and scoop out any seeds. Dice the tops of the peppers and set aside to use in the mixture. When the air fryer is preheated, place the peppers in the basket of the air fryer and cook for 6 minutes. 
3. While the peppers are cooking, make the filling. Heat the olive oil in a large and deep skillet over medium high heat. Once the olive oil is hot, add the onion and leftover diced peppers and cook for 2-3 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant. Add the ground beef and brown until no pink remains (it should reach an internal temperature of 160°F). 
4. Add the Italian seasoning, salt, diced tomatoes and coconut aminos (or worcestershire sauce) and stir to combine. Add the uncooked rice and water and stir. Turn the heat to medium low, cover the pot with the lid and simmer for 10-15 minutes, until the rice is tender. 
5. When the beef and rice mixture is done scoop it evenly into each of the partially cooked peppers and place the peppers back in the air fryer. Air fry at 400°F for 4 minutes then open the drawer, top with shredded cheese and cook for another 4 minutes until melted and bubbly. If you aren’t using cheese just air fry for 8 minutes.