Stuffed Peppers in Air fryer
These air fryer stuffed peppers have a dairy-free, gluten-free stuffing. The stuffing has potatoes, tofu and some basic spices. These stuffed green peppers turn out really delicious and crispy while retaining their crunch and taste.
Servings 4 peppers
Calories 192kcal
Equipment
Ingredients
- 4 Peppers or Capsicum
- 3 potatoes medium ,boiled and mashed
- ½ cup tofu grated
- ½ tsp. garam masala
- 1 tsp. red chili powder or paprika
- ½ tsp. pepper
- salt to taste
- 1 tsp. Olive oil for spraying
Instructions
- Take boiled potatoes and mash them well. You may grate them too. Take firm tofu and crumble or grate. Mix both of them.
- Add chilli powder, pepper, garam masala (optional) along with salt to the mashed potato and grated tofu and mix well. Taste and adjust seasoning.
- Take green peppers. Remove the external stalk and crown carefully along with veins and seeds. Leave them whole.
- Now spoon in the potato-tofu mix till the pepper is filled well. Spray/brush with oil and keep aside.
Air fryer Instructions
- Preheat air fryer for 4 minutes at 400F or 200C. Place stuffed peppers in a single layer in the air fryer basket. If they are a little wobbly, you can slightly trim them at the bottom so that they stand easily.
- Air fry the pepper for 10-12 minutes at 400F or 200C till they get a nice char. I prefer to leave them slightly crunchy. If you want them mushy then cook for 2-3 minutes more.
- Your stuffed peppers in air fryer are ready to serve.
On Gas stove
- Heat 2 tbsp. oil in a kadhai or skillet for shallow frying.
- Put in the stuffed capsicum, cover and cook for 5-6 minutes on each side.
- Turn to the sides as well as the potato side down to evenly cook the capsicum. Serve hot.
- Your stuffed peppers are ready to serve. Do enjoy them.
Notes
1. If you overcook your capsicum or peppers, they turn mushy and not very tasty. I prefer them to have a bit of their crunch and retain their flavour.
2. If you so like, you can saute the filling in some oil. I like the filling in this way as the potato is already cooked.
3. You can add veggies like grated carrots, onions, green peas, mushrooms etc. to your filling as per your choice. Make sure all the veggies are cooked when you add them to the stuffing.
4. You can use cooked or canned lentils, mashed beans or mashed chickpeas in place of tofu in the recipe.
5. My mum would put a crust of roasted chickpea flour on top of the potato filling to give it a lovely brown colour when fried. I have skipped it but you can try it if you want.
6. You can use red and yellow peppers with green ones or all together for a nice burst of colour.
Nutrition
Calories: 192kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 913mg | Fiber: 6g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 127mg | Calcium: 79mg | Iron: 2mg